2 c. tomato juice
8 oz. green chiles, chopped
1 lg. onion, finely chopped
2 c. Cheddar or other cheese
1 pt. whipping cream
1 sm. whole chicken, cooked & shredded
2 tbsp. flour
12 corn tortillas

Combine tomato juice, chiles and onion in saucepan; simmer about 20 minutes. Add cheese and cream, slowly mixing well after each. Add flour and mix well. Add chicken; simmer about 20 minutes more. Lightly fry each tortilla in a small amount of oil. Grease casserole dish and alternate layers of the tortillas and chicken mixture. Cover and bake 30 minutes at 350 degrees. Add shredded lettuce, chopped tomatoes and a dab of sour cream to each serving.