1 3/4 c. chicken broth or 1 (14 1/2 oz.) can chicken broth
1 (10 3/4 oz.) can cream of chicken soup
1 lg. onion, chopped
1 (4 oz.) can diced green chili peppers
1 (8 oz.) sour cream
10 corn tortillas, torn into quarters
2 1/2 c. chopped, cooked chicken
1 (8 oz.) shredded cheddar cheese

Stir together chicken broth, cream of chicken soup, onion and green chili peppers in a large saucepan. Bring to a boil. Reduce heat. Cover and simmer 30 minutes. Stir in sour cream. Alternate layers of tortillas, chicken soup mixture and cheese in 12 x 7 1/2 x 2 inch baking dish. Bake uncovered in a 325 degree oven about 30 minutes.