1 chicken
2 (10 3/4 oz.) cans cream of chicken soup
7 oz. can diced green chiles
1 med. onion, chopped
1 pkg. corn tortillas
1 pkg. cheddar or colby cheese

Boil chicken, using bay leaves and whole onion for seasoning, until tender. Remove from bone. Mix chicken soup, diced green chiles and chopped onion with a little milk to thin soup mixture. Be careful not to use too much milk. Heat tortillas in a small amount of vegetable oil to soften. Line bottom of 13 x 9 inch baking pan with 6 tortillas, 1/2 chicken, 1/2 soup mixture an 1/2 cheese. Repeat. Bake at 350 degrees for 30 minutes or until casserole is bubbling.