4 c. diced cooked chicken
1 (12 oz.) jar chili salsa
1/4 c. chopped onion
2 (10 1/2 oz.) can cream of chicken soup
9-12 corn tortillas
4 tbsp. sour cream
12 oz. sharp Cheddar cheese, grated

Combine chicken, salsa, onion, sour cream and soups; set aside. Cut tortillas into bite-size pieces. Butter a 9 x 13 inch Pyrex pan and layer 1/2 tortilla pieces on bottom. Spread 1/2 chicken mixture on top, then 1/2 cheese. Repeat layering one more time. Cover dish and bake it in 400 degree oven for 25 minutes. Uncover the last 5-10 minutes. Dish can be made ahead and refrigerated. Serves 6-8. Delicious!