6 flour tortillas
3 whole chicken breasts, boiled, boned, and cut up
2 cans cream of chicken soup
1 can chili (no beans)
1 sm. can green chilies
1 1/2 tbsp. minced, dried onion (or 1 med. chopped)
12 oz. shredded Monterey Jack cheese

Combine soup, chili, green chilies, and onion in 9 x 13 inch baking dish. Layer as follows: 3 tortillas, torn into 4 pieces 1/2 chicken 1/3 cheese

Repeat layering and top with remaining soup mixture and cheese. Bake at 350 degrees for 45 minutes to 1 hour.