1 chicken and 2 breasts
1 c. chicken broth
2 cans cream of chicken soup
7 oz. can chopped green chilies
1/4 tsp. sage
1/4 tsp. chili powder
1 clove garlic, diced
2 lg. onions, chopped
1/2 lb. jack cheese
1/2 lb. cheddar cheese
1 pkg. corn tortillas

Stew chicken and tear from bone. Save broth. Grate cheese, tear tortillas into pieces. Combine soup, broth and seasonings. Add remainder of ingredients except 1 cup of each cheese. Stir together. Pour into 9 x 13 pan. Top with cheeses. Bake 1 hour at 350 degrees. Serves approximately 8.