This recipe is from the archives of Stephanie Manley.

1 large onion, chopped
1 Tbsp. vegetable oil
3 medium tomatoes, chopped
2 C. chopped cooked chicken
1/2 C. ready-to-serve broth
2 tsp. chili powder
1 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
6 corn tortillas, cut into fourths and divided
1 C. shredded sharp cheddar cheese

Cooked chopped onion, in oil in a Dutch oven over medium heat, stirring constantly until tender; add tomato and next 6 ingredients. Bring chicken mixture to a boil; reduce heat and simmer five minutes.

Layer half of each of chicken mixture, tortillas, and cheese in a lightly greased 11×7 inch baking dish. Repeat procedure with remaining chicken mixture. Cover with foil and bake at 350 degrees for 25 minutes. Uncover and sprinkle with remaining cheese and bake for 5 additional minutes.

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