1 boiled chicken, skinned, boned & chopped (could substitute canned chicken)
24 to 30 corn tortillas
2 cans cream of chicken soup
1 can green chilies, chopped
12 oz. Monterey Jack cheese, grated
1 med. onion, chopped

Dilute soup with 1/2 can water per can of soup. Heat soup in large pan. Stir in green chilies. Dip tortillas into heated soup mixture and layer in large (9 x 13 inch) casserole dish, alternating layers of tortillas, chicken, onions and cheese. Bake in conventional oven at 350 degrees or in microwave until cheese is melted. Yield 8 servings.