3 leg quarters, boiled
2 c. broth
1 tbsp. chili powder
1 lg. onion, diced
Salt & pepper to taste
1 can cream of chicken soup
10 oz. Cheddar cheese, grated
Corn tortillas (not chips), cut into wedges

Boil chicken. Cool, shred do not cut. Cover bottom of skillet with a little of the broth. Bring to a boil and stir in chili powder, salt and pepper. Add remaining broth and diced onions. Boil until onions are tender. Add cream of chicken soup.

Cover bottom of baking dish 9 x 12 x 2 inches with a little of this mixture. Add a layer of tortilla wedges, a layer of cheese and the remaining soup mixture. Top with a little grated cheese. Bake at 350 degrees for about 30 minutes or until bubbly.