1 whole chicken, cut up
1 (8 oz.) can Ro-Tel tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 onion, diced
1 tsp. olive oil
1 tsp. paprika
Salt and pepper
1 tsp. cumin or comino
12 thin slices Velveeta
10 to 12 shredded corn tortillas

Boil chicken; peel and shred. Put meat in large bowl. Add Ro-Tel tomatoes, (Note: Ro-Tel tomatoes are very hot. You may not want to use the whole can), soups, onion, and spices. Mix well.

Grease large casserole dish with olive oil. Place layer of tortillas in bottom of dish. Layer chicken mixture, cheese and tortillas until all ingredients used. Top with additional cheese slices. Bake at 350 degrees for 50 minutes. Serves 4 to 5.