1 chicken, cooked and deboned
1 onion, chopped
1 can mushroom soup
1/2 c. sour cream
3/4 c. chicken stock from chicken
1 pkg. soft tortillas
1 lb. Velveeta
1 can Rotel tomatoes with green chilies, drained

Cook liquids in saucepan. Mash tomatoes. Line large pan with tortillas. Spread 1/2 chicken, onions, tomatoes, broth, and cheese. Repeat layers. Bake almost 1 hour at 350 degrees. Good!