Chicken
Onion
Tortillas (corn or flour)
2 cans cream of chicken soup
1 can Rotel

Boil chicken. Reserve broth. Debone and chop chicken. Line 9 x 13 inch pan with tortillas. Layer chicken, onion and Rotel. Drain all juice. Chop.

In large bowl mix 2 cans soup with Rotel and 1 cup of reserved chicken broth. Top with American cheese. Cover and bake 45 minutes at 300 degrees until bubbly.