2 cans cream of chicken soup
3 tbsp. of onion flakes
1 1/2 c. sour cream
1 (8 oz.) can of green chilies, diced
8 med. size flour tortillas
3 c. of diced cut up cooked chicken
1 to 1 1/2 c. grated mild cheddar cheese

Combine soup, onions, sour cream and chilies to make sauce. Cut tortillas into small pieces and heat in a small amount of oil in skillet. Line Pyrex pan with tortilla pieces then a layer of chicken and then a layer of sauce. Top with grated cheese. Bake at 350 degrees until hot and bubbly, about 30 minutes. Serves 6.