1 chicken
1 med. onion, diced
2 cans cream of chicken soup
1 c. green chile, diced
12 corn tortillas
1 lb. cheese, grated

Boil the chicken with a medium sized diced onion. After cooking, debone the chicken. Return the chicken meat to the stock. Add to that mixture 2 cans of cream of chicken soup and 1 cup of diced green chili. Reheat the mixture until it is boiling.

The first layer is prepared by dipping the corn tortillas, one at a time, in the hot chicken mixture. place the dipped tortillas in the bottom of a 9 x 13 casserole dish. Next, cover the tortilla layer with the chicken stock and then the grated cheese. Repeat these three layers until all of the stock is used up. Be sure to end with cheese as the top layer. Bake at 350 degrees for 20 to 30 minutes. Serves approximately 6 to 8.