Chicken Chilaqquiles

Yields:	8 servings
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1/2	cup	butter
1 1/2	cups	onions	chopped
20	ounces	tomatoes, canned	canned, rotel
28	ounces	tomatoes, canned	chopped
2	pounds	velveeta cheese	diced
2	cups	chicken	cooked, chopped
2	cups	sour cream
15	each	corn tortillas	stale, broken into small pieces

Preheat oven to 325 degrees F.

In a large skillet, sauté onions in butter.

Drain all tomatoes and reserve juice.

To the onions, add the drained tomatoes and chiles, tomatoes, cheese, chicken and sour cream.

Line bottom of a greased 9x13 inch baking dish with the tortilla pieces.

Top with the chicken mixture and bake uncovered for 45 minutes.

Add small amounts of tomato liquid if mixture seems too dry.

This is one of my families most favourite deserts, it has become a Christmas tradition to make every year.