1 (4 or 5 lb.) chicken
2 cans chopped green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. chicken stock
1 1/2 - 2 doz. corn tortillas
1 lb. cheddar cheese, grated
1 lg. onion, chopped
Salt & pepper to taste
Garlic powder (opt.)

Cook chicken in enough water to cover until tender. Remove from stock, cool and remove meat from bones. Cut in small pieces. Saute onion in small amount of butter. Add chopped chicken, chicken stock, chilies and soups, salt and pepper to taste and garlic. Heat thoroughly. Cut tortillas in quarters. In 9"x13" baking dish, arrange layers with chicken and cheese. Starting with tortillas and ending with cheese. Cover and bake at 325 degrees for 35 minutes.