2 bags tortilla or corn chips 3/4 lb sliced Velveeta cheese
1 16oz can tomatoes (drained) 1 chopped onion
1 stick margarine 1 chicken
chicken boullion 1 10z can tomatoes/green chilies
1. Boil chicken in bouillion �til done; reserve stock
2. Remove skin and bones from chicken, and chop chicken into 1" chunks
3. Brown onion in margarine; when translucent, add chicken and drained tomatoes; simmer 10-15 minutes over very low heat
4. Briefly soak chips in chicken stock, drain immediately in colander
5. Divide all ingredients (chicken mixture, chips, cheese, and tomato/green chilies) into thirds, and layer in 12x8" casserole dish in following order: chips, chicken, cheese, tomatoes/green chilies - repeat twice, ending with chips on top layer
6. Bake for 20-30 minutes at 400 degrees
