1 chicken, cooked, deboned and shredded
1 bag spinach (fresh)
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. onion, chopped
6 chicken bouillon cubes
2-3 chiles jalapenos or serranoes or to taste
1 c. sour cream (reserve 1/2 c. for top)
1 doz. tortillas
Monterey cheese (about 3 c.), grated
Swiss cheese (about 3 c.), grated
Oil or lard for frying
Salt to taste

For sauce blend spinach, cream of chicken and mushroom, onion, bouillon cubes, chile(s) and sour cream.

Dip tortillas in hot grease enough to soften, and layer in bottom of 8x11 glass pan.

Proceed to layer pan with chicken, cheeses and sauce mixture. On top layer put 1/2 cup of sour cream. Bake for 35 minutes in 350 degree oven. Serve with rice or peas.