1 (8 oz.) jar taco sauce
8 oz. water
1 (8 oz.) can tomato sauce
1 lb. cooked boneless chicken, cut into sm. pieces
1 onion
2 clove garlic
12 corn tortilla
1/2 lb. grated Monterey Jack cheese

Heat sauces and water in frying pan. Saute onion and garlic. Add chicken and 1/2 cup sauce to the onion mixture. Dip the tortillas in sauce to coat. Layer in a 2 quart casserole dish: tortillas, then chicken mixture, then cheese. Repeat layers 2 more times. Pour leftover sauce over casserole and top with cheese. Bake at 350 degrees for 25 minutes. Serves 4.