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February 24, 2004 
Not sure where the name comes from but you’ll find variations of this all over the place.
1/2 or so diced onion
1/2 cup or diced green peppers (optional)
2 cans cream of whatever soup (good with a combo of mushroom and chicken, make your own to be really frugal!)
1 15 oz can diced tomatoes with chilies
2 cups or so diced cooked chicken
12 corn tortillas, cut or torn into pieces
2 cups grated cheese
Saute the onion and peppers until soft. Stir in the soups, tomatoes, and chicken.
In a 9×13 baking pan, lay 1/3 of the tortilla pieces. 1/3 of the chicken and soup mixture on top and top with 1/3 of the cheese. Repeat the layers 2 more times (tortillas, chicken, cheese).
If you want you can freeze this now. I like to make two 9×9 pans and freeze one for another night.
Bake at 350 for 40 minutes. (If you froze it, thaw and bake a bit longer.)
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