This is a pretty popular Tex-Mex recipe that my grandmother taught me. Emily loves it, but it could be a tad spicy for other kids.
1 whole chicken, boiled and deboned
about 20 corn tortillas
2 cans cream of chicken soup
1 can rotel
1 onion, diced
1-2 pkgs Monterey jack shredded cheese (8oz)
Combine soup and rotel in a bowl.
Cut corn tortillas in half.
In the casserole dish, spread a thin layer of the soup mixture. The next layer is the tortillas. Dip the tortilla half into the chicken broth (from boiling the chicken, or you can also use store bought broth) for just a second. Layer about 6 halves to cover. Spread half of the onion and chicken. Cover with about a third of the soup mixture. Sprinkle about a third of the cheese. Repeat layer once. The last layer is tortillas, soup, then cheese.
Bake at 350 for 20 minutes.