2 cans cream of mushroom soup
1 can Rotel tomatoes, diced
1/2 c. onion, chopped
2 c. Cheddar cheese, grated
2 c. diced, cooked chicken
1 sm. pkg. thin corn tortillas

Lightly grease a baking dish. Layer corn tortillas on bottom of dish. Mix all other ingredients, except cheese, in a large bowl. Layer chicken mixture on top of tortillas and sprinkle with Cheddar cheese. Repeat layers, ending with cheese on top. Bake at 350 degrees for 30 minutes. Yield: 6-8 servings.