Boil chicken in water, whole; salt and pepper and onion to season chicken. Debone and save broth.

Grate 1/2-1 pound cheese, either Monterey Jack or Longhorn or a mixture of both. Add to chicken pieces. Mix in 1/2 cup sour cream, also 1/2 cup long green chiles, peeled and chopped.

Add 1 can of cream of mushroom soup and 1/4 cup or so of the chicken broth. Layer in a casserole dish: pieces of corn tortillas and chicken mixture. Continue to layer until all chicken mixture is used up. Top with more grated cheese. Makes 1 large or 2 small casserole dishes. Serve with Mexican rice.