1 (3 lb.) chicken, poached and shredded
1 onion, chopped
2 (4 oz.) cans diced mild green chilies
2 tbsp. vegetable oil
1 (12 oz.) can mild enchilada sauce
1 c. chicken broth
1 c. half & half
2 c. grated Monterey Jack cheese (8 oz.)
18 corn tortillas
1 c. grated sharp Cheddar cheese (4 oz.)

Saute onion and green chilies in oil until onion is soft. Add cream, broth, Monterey Jack cheese, and enchilada sauce; stir until melted. Add chicken meat. Put a layer of tortillas in bottom of a greased 3 quart casserole dish. Spoon some chicken mixture over tortillas. Continue, alternating layers of chicken mixture and tortillas. Top with Cheddar cheese. Bake, uncovered, at 300 degrees until heated through. This may be assembled in advance and frozen to be thawed and reheated before serving.