1 (3-4 lb.) chicken (fryer) or 4 whole lg. chicken breasts
1 pkg. corn tortillas
1 onion, chopped
1/2 tsp. salt
1 tsp. chili powder
1/2 tsp. pepper
1 can cream of chicken soup
1 (10 oz.) pkg. cracker Barrel sharp Cheddar cheese
1 (10 oz.) can Rotel tomatoes with green chilies

Boil chicken. Remove meat from bones and cut into bite-size pieces. Reserve stock. Dip tortillas in boiling chicken stock until limp.

Line bottom of lightly greased (I use Pam spray) 9 x 13 inch casserole dish with tortillas and layer in the following order: Chicken, onion, seasonings, chicken soup and cheese. Just before baking, top with 1/2 can tomatoes, or use the whole can for a hotter flavor. Bake at 350 degrees uncovered for 45 minutes.