1 fryer
1 can (sm. jar) Jimenez picked peppers (1/2 jar if you don't want it too hot)
1 pkg. corn tortillas
1 onion, chopped
1 tsp. chili powder
1/2 lb. Cheddar cheese, grated
3 cans cream of chicken soup

Broil or boil chicken and bone; mix chicken and cheese, peppers, onion and chili powder. Soften tortillas in chicken stock and line casserole. Top with a layer of the chicken mixture. Pour chicken soup over mixture. Continue to layer tortillas and chicken mixture, covering each layer with soup until you have used all of mixture. Top with grated cheese and bake at 350 degrees for 45 minutes.