4 oz. grated cheese (Mozzarella & cheddar)
12-16 oz. raw boneless chicken, chopped
4 tbsp. butter
1 onion, chopped
4 corn tortillas
1 can Rotel tomatoes
4 tbsp. flour
Salt, garlic powder & pepper to taste
1 c. chicken broth

Saute chicken and onion in butter. Add flour and 1/4 cup broth. Cook 5 minutes. Add rest of broth and tomatoes. Boil until sauce thickens. Tear tortillas and add with cheese to mixture. Put in casserole dish and bake at 350 degrees for 30 to 40 minutes. Serves 4.