2 chicken breasts, split
Seasoned with salt & pepper
2 cans condensed cream of chicken soup
1/2 tsp. oregano
1/4 tsp. cumin
1/4 tsp. sage
1/4 tsp. chili powder
1/4 tsp. garlic powder
Vegetable oil
12 corn tortillas
1 (4 oz.) can green chilies, diced
1 lb. cheddar cheese, shredded
1/4 lb. Jack cheese
2 lg. onions, coarsely diced

Sprinkle chicken with salt and pepper; wrap in foil sealing edges. Bake in pan at 350 degrees for 1 hour. Cool, reserving liquid and dice chicken. Mix chicken with chilies and cheese. Mix liquid with soup and seasoning (including onion). Heat and set aside. Heat oil; dip each tortilla in oil until soft and drain on paper. Grease 2 1/2 quart casserole dish and overlap 3 tortillas evenly in bottom of dish. Add 1/4 each of the chicken and soup mixture. Repeat layers.

Bake at 375 degrees for 35 minutes. Black olives may be sprinkled on top. Mild cheddar cheese may be used in place of Jack cheese. Serves 6.