4 chicken breasts
1/4 c. water
1/4 c. chicken broth
1 pkg. corn tortillas, cut in quarters
2 c. grated cheddar cheese
1 can Rotel tomatoes & green chiles
1 can cream of chicken soup

Line bottom of 9"x13" pan with tortillas. Then over that add 1/2 of chicken. Cut or tear chicken into small pieces. In a small pan heat Rotel and soup and broth. Pour over the chicken. Then layer 1/2 of cheese. Repeat layers. Bake at 350 degrees for 30 minutes. Cover with foil. HINT: Use only 1/2 a can of Rotel tomatoes and green chiles if you don't like spicy food.