1 lg. fryer or hen
1 lg. chopped onion
Cooking oil
1 (4 oz.) can green chilies, seeded & finely chopped
1 (10 1/2 oz.) can cream of mushroom soup
1 c. grated Velveeta cheese
8 tortillas, cut into 6 pieces each

Steam chicken until done. Cut chicken into small pieces. Saute onion in a small amount of oil. Add chilies, soup and half of cheese. Cook slowly until cheese melts. Line a greased casserole with tortillas. Layer half the chicken and half the cheese sauce. Repeat layers and top with remaining cheese. Bake, uncovered in a 325 degree oven for 45 to 60 minutes. 6 servings.