1 pkg. boneless thighs or breasts
1/2 sm. can green diced chilies
Juice drained from green chilies
1 pt. sour cream
1/4 c. salsa
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 c. chicken broth, reserved from cooked chicken
1/3 c. chopped onion
Salt and pepper to taste
1 dozen flour tortillas
3/4 lb. grated Monterey Jack cheese

Boil chopped up chicken in water, chili juice and 1/2 cup of diced chilies about 30 minutes. SAVE BROTH! Add sour cream, salsa, soup, broth and onions. Cut tortillas in half and layer bottom of 9x13 inch dish. Then layer cheese and layer meat mixture. Repeat layering. Top with remaining cheese. Bake at 350 degrees for 20-30 minutes.