2 cans cream of chicken soup
¼ c. water
1 c. chopped onion
2 chicken breasts, boiled and chopped up into small pieces
10 flour tortillas, torn into cracker-sized pieces
4 c. shredded Monterey Jack cheese


Preheat oven to 350°. Mix together in a saucepan soup, water, onions and chicken. Layer bottom of 13 x 9 x 2-inch pan with half of the tortilla pieces. Spread half the soup mixture over the tortilla pieces. Top with two cups of cheese. Repeat, layering the remaining tortillas, soup mix and cheese. Bake for 30 minutes. Let stand for five minutes before serving.