1 whole chicken (approx. 2 1/2 lb.)
3 (10 oz.) cans green enchilada sauce
1 (7 1/2 oz.) can taco sauce
1 (4 oz.) can chopped green chili
2 med. onions, chopped or 1/2 c. dry onion flakes
1/2 tsp. salt
1/2 tsp. sugar
12 corn tortillas
2 tbsp. shortening
3/4 lb. grated Cheddar cheese
1/2 pt. sour cream

Boil chicken. When cooked, bone and dice. Combine with 2 cans green enchilada sauce, taco sauce, green chili, onions, salt and sugar. Heat about 15 minutes.

Fry tortillas one at a time in shortening a few seconds. Drain. Use large flat baking dish. Stack fried tortillas in 3 layers, spooning chicken mixture on each one and topping each with grated cheese and sour cream. Pour remaining can of enchilada sauce over the top. Bake, uncovered, in 325 degree oven for 30 minutes, until bubbling.