Boneless chicken breast or thighs, cut into small chunks
Corn tortillas, softened
Chile con queso
Garlic finely chopped to taste (powder is OK; you could use finely chopped onions or onion powder if you don't like the garlic)
A little vegetable shortening (solid shortening like Crisco)

Chile con queso:

Bottled cheddar cheese sauce with a little milk added
Grated sharp cheddar cheese
1 can chopped tomatoes
Jalapenos chopped fine (add as many or as few as you like)

Make the chile con queso by mixing the ingredients, then cook it until the grated cheddar cheese melts. Put the solid shortening on the bottom and sides of a fairly deep pan, then line the pan with some of the softened corn tortillas. Put the chicken chunks in the pan over the tortillas, then pour about 3/4 of the chile con queso over the chicken. Put the rest of the softened corn tortillas over the chicken and cheese sauce. Top with the rest of the chile con queso. Bake in the oven for a half hour or 45 minutes until the chicken is done. Serve with Mexican rice and refried beans.

Make sure the chile con queso is not too thick since you have to bake this in the oven.

This is my adaptation of the famous Texas dish, King Ranch Chicken. I like this better because I prefer the cheese sauce.