1 fryer (chicken = to 1 fryer)
1 doz. corn tortillas (cut in 1" squares)
1 can cream of mushroom soup
1 can cream of chicken soup
1 chicken bouillon cube
1 c. milk or chicken broth
1 onion, grated
1 lb. Cheddar cheese, grated
1 (7 oz.) can green chile sauce (or green or red enchilada sauce)

Rub chicken with salt and pepper. Place in covered roast pan. Add a little water and bake in moderate oven until tender (325-350 degrees) about 1 hour. When cool, bone and cut into bite-size pieces.

Mix soups, milk, onion and chile sauce in blender. Butter a large, shallow baking dish. Make a layer of tortilla pieces, then chicken, soup mix, then sprinkle cheese. (I layer twice.) Bake at 350 degrees for 30 minutes or until bubbly. Serves 6-8.