4 lg. chicken breasts
1 lb. longhorn cheese
1/4 lb. mozzarella cheese
2 doz. corn tortillas
2 cans cream of chicken soup
1 sm. can diced green chilies
1 med. onion, chopped
1/2 tsp. oregano
1/4 tsp. chili powder
1/4 tsp. cumin
1/2 (8 oz.) can enchilada sauce
1 c. chicken broth

Boil chicken breasts for 1 hour. Remove bone and skin. In separate bowl mix soup, chilies, onion, chili powder, cumin and enchilada sauce. Mix with cooked chicken and 1 cup broth. Place a layer of corn tortillas on bottom of 9 x 13 inch baking dish; layer chicken mixture, cheese and tortillas, ending with cheese. Bake at 375 degrees for 45 minutes.