1 large fryer or hen
1 lg. onion, chopped
Cooking oil
1 (4 oz.) can green chilies, seeded and finely chopped
1 can cream of mushroom soup
1 c. grated Velveeta cheese
8 tortillas, each cut into 6 pieces

Steam chicken until tender. Remove skin and bones and cut chicken into bite size pieces. Saute onion in small amount of oil. Add chilies, soup and half of the grated cheese. Cook slowly until cheese is melted. Line a greased casserole with tortillas pieces. Layer with half of the chicken, then half of the cheese sauce. Repeat layers and top with remaining cheese. Bake uncovered at 325 degrees for 45 to 60 minutes or until heated throughout. Serves 6. Nice to serve with green salad with slices of ripe tomato and Guacamole.