1 pkg. fresh chicken tenderloins
2 cans cream of chicken soup
1 container Fiesta or green chili dip
half medium onion, diced
2 (8oz) pkg of Mexican cheddar Pepper Jack cheese
1 pkg corn tortillas

Boil chicken tenderloin in water with chicken broth until tender. Let stand in chicken broth until cool.

In a large bowl mix together soup, dip, and onion. Chop boiled chicken tenders into small pieces and stir into soup mixture.

Spray a 9 x 13-inch pan with cooking spray and start layering ingredients. One layer of mixture, one layer of tortillas, one layer of mixture, one layer of cheese, one layer of tortillas etc. Ending with layer of cheese on the top.

Bake at 350°F for 30 to 40 minutes.

Let cool for 10 minutes. Cut and serve.

Submitted by: Nora Akers