1 whole chicken or thigh-leg quarters (6)
2 cans cream of chicken soup
1 pkg. corn tortillas
1 sm. can green chilies (opt.)
1 - 1 1/2 c. cheese, grated (I prefer cheddar)

Cut whole chicken in pieces (or leg quarters) and place in large pan and cover with water. Boil until (medium boil) chicken can easily be removed from bone. Put cooked, boned chicken in separate bowl and stir in chicken soup. (Green chilies are a little hot. I put in about 2 tablespoons.) Stir in green chilies, beginning with chicken mixture, layer chicken tortillas) and cheese. I use a 9"x12"x2" baking pan.

Place in 350 degree oven until casserole is hot and bubbly and cheese is melted. Remove and let set about 5 or 10 minutes before serving. If chicken mixture seems too thick (before layering) add a little water or broth where chicken was cooked. Mixture should be pourable without being runny.