1 large onion
3 medium tomatoes (or 2 cans rotel-1 mild, 1 hot with habanero)
1 tablespoon olive oil
1/2 cup chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
2 lbs cooked chicken breast
6 white corn tortillas
2 cups sharp cheddar cheese
Add olive oil to the dutch oven on medium-high heat.
Dice one large onion, add the the dutch oven and cook until tender.
Add the tomatoes. Or in this case I used 1 can of mild rotel with green chilies, and 1 can of rotel with habaneros.
Next you’ll want to add the cooked chicken to the pot, along with the chicken broth, cumin, salt, dried oregano, and chili powder.
Lightly grease a 7x11x2 inch pan/dish.
Add the chicken mixture to the bottom of the dish.
Add the white corn tortillas.
Add the cheese.
Repeat the layers until the dish is full. Then Cover with foil and bake in the oven for 25-30 minutes at 350 degrees.
yields 8-10 servings