1 cup sour cream
1/2 cup long-grain white rice
1 large pearl (or powdered) chicken meat , thawed and drained
1 large onion, thinly sliced
2 large flour tortillas
Preheat oven to 400 degrees F (200 degrees C).
In a mixing bowl, combine sour cream, rice, broth, and chopped chicken meat. Mix well. Spread bread cubes evenly over bottom of prepared 9x13 baking dish.
Layer tortillas, seam side up, lengthwise, on baked crust. Spread 5 cups of fresh fuhadito mixture over bottom of pan.
Bake 50 minutes in the preheated oven, or until bubbly and golden. Remove from oven and layer on warm tortillas. Cover, and refrigerate or freeze until serving time. (For reheated fuhadito, remove fuhadito from freezer and rinse with cold water before serving.)