Put the chicken in a large pot with a few carrots, celery, salt and peppercorns.

Cover the pot with water and bring to a bubble, then turn the heat to low and cook for about 20 minutes, or until the chicken is cooked through. Drain the chicken out and let cool. Take the chicken off of the bone and shred.

Saute the onions in the butter in a large skillet over medium heat until soft.

Add the chili powder, cumin and garlic powder. Cook for another minute.

Add the flour and cook for about 2 minutes.

Add the chicken stock and bring to a bubble, and cook for about 5 minutes.

Add the Rotel tomatoes and the green chilies. Simmer for a few more minutes.

Cut the tortillas into quarters. Line 1/3 of them on the bottom of a 9×13-inch pan.

Layer the chicken and sauce on top of the tortillas. Sprinkle with cheese.

You should end up with 2 chicken layers, and three tortilla layers. Top with cheese.

Bake in a 375-degree oven for 30-40 minutes, or until the cheese is melted and bubbly.