2 c. cooked chicken, cubed
1 c. chicken broth
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. chopped green chilies
1/2 c. chopped onion (or 2 tbsp. instant minced onion)
1 clove garlic, minced
8 corn tortillas, cut into quarters
1 c. Jack cheese, shredded
1 c. Cheddar cheese, shredded
1 ripe avocado
Cherry tomatoes

Combine chicken, broth, soup, green chilies, onion and garlic in bowl. In a buttered 2 quart casserole, layer 1/2 of the tortillas, chicken mixture and 1/2 cup of each of the cheeses; repeat layers, omitting remaining cheese (to be added later). Cover. Bake at 350 degrees for about 50 minutes. Sprinkle on remaining cheese. Cover and let stand for 10 minutes. Arrange avocado (sliced) and tomatoes (sliced) on top.