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 green chili peppers, diced
Sliced green onions, optional
1 (8 oz.) carton sour cream
10 corn tortillas, divided into quarters
2 1/2 c. chopped cooked chicken
1 (8 oz.) pkg. (2 c.) shredded cheddar cheese
Chopped tomato, optional

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 for 30 minutes. Stir in sour cream.

Alternate layers of tortillas, chicken, soup mixture and cheese in a 12 x 7 1/2 x 2-inch baking dish. Bake, uncovered in a 325 degree oven about 30 minutes or until heated through. Garnish with green onion and chopped tomato, if desired. Serves 5-6.