Preheat oven to 350 degrees. Clean, boil and cut up as for chicken salad, 1 (3- 4 pound) chicken. 1 onion, chopped 1 clove garlic, chopped 1 can green chilies, chopped 1 can cream of mushroom soup 1 can cream of chicken soup 1 can stewed tomatoes (may use Rotel tomatoes with chilies if desired) 1 pkg. corn tortillas 1/2 lb. grated cheddar cheese 1/2 lb. grated Monterey Jack cheese 1/4 lb. Velveeta cheese, grated

Melt butter in skillet, saute onion and garlic. Place soup and tomatoes in blender, blend just until mixed well and tomatoes are small pieces. Combine onion mixture with soup. Tear tortillas into bite-sized pieces.

Place a layer of tortillas in buttered casserole, then layer chicken, layer soup mixture, green chilies and mixture of grated cheeses. Repeat layers ending with cheese on top. Bake in 350 degree oven for 45 minutes. Let cool 10-15 minutes before serving.