12 corn tortillas, quartered (more if needed)
1 stewed chicken, boned & chopped, reserve broth
1 chopped onion
1 lb. Velveeta cheese
1 can Rotel tomatoes & green chilies
1 c. sour cream (1/2 pt.)
Cheddar cheese, grated

Layer as follows in a 13 x 9 inch pan or 2 (8 x 8 inch) pans, sprayed with non-stick spray.

1ST LAYER: Tortillas dipped briefly in heated broth to soften, one at a time. Cover bottom of pan.

2ND LAYER: Chopped chicken.

3RD LAYER: Onions, Velveeta cheese, Rotel tomatoes and green chilies and sour cream which have been heated to make a creamy sauce. Pour over chicken.

Repeat the 3 layers and top with as much grated cheddar cheese as you like. Bake at 350 degrees for 30 to 45 minutes until very bubbly.