6 boneless, skinless chicken breasts, diced
2 cans Mexican style stewed tomatoes
3 cans condensed cream of chicken soup
1/2 onion, diced
1 (12 oz.) bag nacho cheese corn chips
Grated Cheddar cheese

Saute chicken and onions in small amount of butter until done. Crush chips and place in the bottom of a 9 x 13 inch pan. Spoon chicken and onions onto chips evenly. Drain tomatoes well and spoon evenly onto chicken. Pour soup into bowl and stir to make smooth. Pour soup over tomatoes evenly. Sprinkle top generously with grated cheese. Bake at 350 degrees for 30 to 35 minutes. Serve by spooning into flour tortillas and topping with sour cream, salsa et cetera, like a burrito.