Boil chicken either 1 whole chicken cut up and deboned and shred it, or use two boneless chicken breasts shredded. Whichever you have it makes the dish and it is enough chicken. Cut up 12 corn tortillas into long strips. Place half of the strips at the bottom of the dish. Spreading them out as evenly as you can. Then spread half the shedded chicken on top of that. Use half an onion and chop. Use half of that on top of chicken evenly spread out. (Optional: Cut up 1 or 2 serrano peppers finely chopped and use half of that on top of onions. Use a spoon to spread out the chopped peppers). Use half of the liquid mix consisting of I can of Cream of Chicken Campbell’s soup, I can of original Rotel, and 1 ½ cup of chicken broth. Mix and place about half of that on top of the layers in dish. Place American Cheese shredded ( I like to buy the block of cheese and shred it myself) just to cover most or all the dish. Repeat the steps one more time and cover with a lid and place in a dish that is microwave safe and put in microwave for 12 minutes or place in oven at 350 degrees and cook until cheese is melted and bubbles. It makes a lot and is so so good!
BTW, you can have the chicken cooked a day ahead and just do the rest the next day.
