4 chicken breast
4 oz. can diced green chilis
1/2 tsp. oregano
1/4 tsp. sage
2 cloves garlic, pressed
1 lb. longhorn cheddar cheese
1 1/4 lb. Monterey Jack cheese, grated
1 pkg. tortillas
2 cans cream of chicken soup
1/4 tsp. ground cumin
1/4 tsp. chili powder
1 lg. onion

Salt and pepper chicken, wrap in foil and bake at 350 degrees until chicken falls from bone. Combine soup thinned with stock from chicken with seasonings chiles and chicken torn into bite size pieces, cheese and onions. Reserve some cheese and onion for the top. Grease bottom of a 9 x 13 x 2 inch casserole and alternate layers of tortillas and soup mixture ending with soup. Top with cheese and onions. Bake at 375 degrees for 35 to 45 minutes.