4 chicken breast halves (split breasts)
water (enough to cover)
1/4 tsp. salt
1 (15 oz.) can chopped tomatoes (Hunts)
1 (10 oz.) can cream chicken soup
1 (4 oz.) can chopped green chilies (Ortega)
1 tsp. cumin
1/2 tsp. garlic powder
1 cup chopped onion, divided
2 cups shredded cheddar cheese, divided
12 corn tortillas

Cover chicken with water. Simmer 30 minutes. Remove chicken. Reserve broth. Skin and bone chicken. Cut each into 3 strips. Sprinkle with salt.

Mix together tomatoes, soup, chilies, cumin and garlic powder. Dip half of tortillas in water to soften. Sprinkle with half of onions. Spread with half of cheese.

Dip remaining tortillas in broth. Break apart and layer over sauce. Sprinkle with onion. Pour sauce over casserole. Sprinkle with remaining cheese.

Bake at 350°F for 40 minutes or until bubbly. Let cool 5 minutes.

Cut casserole into 4 1/2-inch x 4-inch pieces.