King Ranch Chicken

I got this recipe from my friend Dana, who got it from our friend Sondra, who got it from her mother...got it? This dish is AWESOME! If you are a chicken enchilada fan, you will abandon the enchiladas, because this is soooo good and it's easier.

1 package large fried tostada shells (comes in packs of 30 at HEB)
1 rotisserie chicken, deboned and chopped (again I like the precooked ones from HEB)
2-3 cups of grated cheddar/Monterey Jack cheese (depending on how much you like cheese)
1 large onion, chopped
2 tablespoons olive oil
2 cans Rotel tomatoes w/ green chilies
2 cans cream of chicken soup
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon garlic powder (more if you are a garlic fan)
1 can of chicken broth

1. In large pan, sauté onion in olive oil until soft and translucent.
2. Mix in Rotel, soup, chili powder, cumin, chicken broth and garlic. Stir until combined.
3. Spread a few spoons full of sauce on bottom of a large lasagna pan.
4. Layer bottom with fried tostada shells.
5. Layer with half of the chopped chicken, then half the sauce and then half the cheese.
6. Place more tostada shells over first layer and repeat step 5.
7. Bake at 350 degrees for 45 minutes or until bubbly. I recommend using a sheet of foil over the top of the pan for the first half of the cooking time so that the cheese on top doesn't get too hard and crispy.
8. Let it stand about 10 minutes before serving.