1 (3 lb.) chicken
1/2 c. vegetable oil
1 lg. onion, chopped
1 can cream of chicken soup
2 (10 oz.) cans diced Rotel tomatoes, drained
Salt & pepper to taste
1 tbsp. comino powder
1 (8 oz.) container sour cream
12 corn tortillas
1 lb. Monterey Jack cheese, grated
2 c. sharp cheddar cheese, grated

Simmer chicken in salted water. Debone and cut up in small pieces. Saute onion in vegetable oil until tender. Add soup, tomatoes, salt, pepper and comino. Simmer about 20 minutes. Remove from heat and add sour cream. Fry tortillas one at a time in hot oil just to soften, about 30 seconds. Layer in casserole dish the tortillas, chicken and Jack cheese. Makes 2 layers. Pour sauce on top and then cheddar cheese. Bake at 350 degrees for 45 minutes. Serves 8 to 10.