6 chicken breasts
2 onions, chopped
Bacon drippings or Crisco
2 cans cream of chicken soup
1 (4 oz.) an green chilies, chopped
1 lb. Kraft American cheese, grated
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cumin
1 or 2 tsp. Jalapeno, chopped
1 doz. tortillas, cut in strips

Poach chicken breasts. Meanwhile make sauce: Cook onions in 2 teaspoons bacon drippings or Crisco. Add soup and chilies. Blend in cheese, stirring constantly. Add salt, pepper, cumin and Jalapenos. Simmer 10 minutes. Debone chicken and tear into pieces. Layer tortilla strips, chicken and sauce in baking dish, ending with sauce. Bake at 350 degrees for 30 minutes. Can be made ahead of time. Also freezes and travels well. Easy to double recipe. Serve 6 to 8.