Directions

1. Season chicken with salt and pepper to taste. In a large saucepan combine chicken and enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until chicken is no longer pink (165°F). Drain, reserving 1 1/2 cups of the cooking liquid. Cool chicken slightly, cut into cubes, and set aside.
2. Meanwhile, using the same saucepan, stir together tomatoes, soup, onion, green chiles and reserved liquid. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes. Remove from heat; stir in sour cream. Season with salt to taste. Set aside.
3. Preheat oven to 325°F. Coat a 3-quart rectangular baking dish with nonstick cooking spray. Layer one-half each of the tortilla pieces, cubed chicken, tomato mixture and cheese in baking dish. Repeat layers, ending with the cheese. Bake, uncovered, 30 minutes or until bubbly and cheese is melted. Let stand 5 minutes. Cut into squares, and (if desired) top with jalapeños. Serve warm.