1 lb. chicken tenders
10-12 med. flour tortillas
2 (28 oz.) cans stewed tomatoes
1 med. onion
1 lg. can enchilada sauce
1/2 bunch cilantro
1/2 bunch parsley
2 cloves garlic
1/4 lb. butter
1/2 lb. shredded Monterey Jack cheese
1/2 lb. mild shredded cheddar cheese

Chop onion and fry until golden brown in butter. Add chicken that is chopped in small pieces. Now add stewed tomatoes with finely chopped garlic, cilantro and parsley. Add half of enchilada sauce. Simmer for 30 minutes. Add salt and pepper to taste.

Cut up tortillas in small strips and layer (like in lasagna) the chicken and other ingredients with cheese into a casserole and add the balance of enchilada sauce. Top with more cheese (both kinds) and cover with foil. Cook at 350 degrees for 1 hour in the oven. Remove the foil from the top and brown the top for 10-15 minutes and serve.