Instructions: Cook chicken in water seasoned with 2 teaspoons salt, pepper, and bay leaf. Remove chicken; reserve 1/2 cup of the chicken stock. De-bone chicken and cut into bite-sized pieces. Set aside. Combine soups, tomatoes, chicken stock, and salt and pepper to taste. Mix well. In a 3-quart casserole dish, make 3 layers in the following order: torn tortillas, chicken, soup mixture, chopped onions, and grated cheese. Bake at 350 degrees for about 45 minutes, or until bubbly. A yummy version of chicken with a south of the border flare!

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