3 doz. corn tortillas
4 cans cream of chicken soup
4 cans Old El Paso green chilis, not Jalapeno
1 lb. mild cheddar cheese, grated
1 (16 oz.) carton sour cream or plain yogurt
2 lg. whole fryers (3 lbs.)
2 tsp. cumin
2 tsp. poultry seasoning
1 tsp. coarse green pepper
2 tsp. garlic powder
2 tsp. onion powder
1 lg. onion, chopped

Boil whole chicken with seasoning in enough water to cover. Reserve stock for later use. Cool chicken and debone, cutting meat into bite sized pieces. Combine soup, chili and sour cream in saucepan and warm on stove keeping warm. Butter two 13 x 9 inch baking dishes. Ladle small amount of sauce in bottom of each baking dish. Warm one package of tortillas at a time in microwave until soft, approximately 45 seconds. Fill tortillas with chicken, onions, cheese, and some sauce; roll and secure with toothpicks. Place in baking dish. Cover all with remaining sauce and cheese. Bake at 350 degrees for 1 hour. Remainder can be double wrapped in foil and frozen.