1 whole chicken (cooked and deboned or 1 pkg. breasts)
1 onion, chopped
1 can green chilies (chopped)
2 cans cream of chicken soup
1 lb. cheddar cheese (grated) and 1 lb. Jack cheese (grated) - combine the two
1 tsp. chili powder
1/2 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1 dozen corn tortillas

Stew chicken for about 1 hour; let cool and debone. Reserve broth. In saucepan combine soup and about 1/2 can broth and 1 can water. Heat through and add spices.

Layer in greased 9x13 pan tortillas, chicken, chilies, cheeses, onion and then pour soup mixture over. Repeat 2 more times. Bake at 375 degrees for 45 minutes.