1 3/4 c. chicken broth OR
1 (14 1/2 oz.) can chicken broth
1 (10 3/4 oz.) can cream of chicken soup
1 lg. onion, chopped
1 (4 oz.) can diced green chili peppers
1 (8 oz.) pkg. dairy sour cream
10 corn tortillas, torn into quarters
2 1/2 c. chopped cooked chicken
1 (8 oz.) pkg. shredded Cheddar cheese
Sliced green onion
Chopped tomato

Stir together chicken broth, cream of chicken soup, onion and green chili peppers in large saucepan. Bring to boil. Reduce heat. Cover and simmer for 30 minutes. Stir in sour cream.

Alternate layers of tortillas, chicken, soup mixture and cream cheese in a 12 x 7 1/2 x 2 inch baking dish. Bake uncovered at 325 degrees about 30 minutes or until heated through. Garnish with green onions and chopped tomato.