2 c. diced, cooked chicken
1 (10 oz.) cream of chicken soup
1 can tomatoes with green chilies (Rotel)
1 c. chopped onion
2 c. grated cojack cheese
1 dozen corn tortillas, torn into pieces

Combine soup, tomatoes, onion. Heat thoroughly.

In a 9 x 13 pan, layer tortillas, chicken, cheese and soup mixture. Repeat layers, ending with cheese. Cook at 350 degrees for 20 minutes, reduce heat to 325 degrees, continue baking for 40 minutes. Serves 4.

For a less spicy substitute, use stewed tomatoes instead of Rotel. Season to taste with picante sauce when served.

(from LeighAnn Michalek)