1 (3 lb.) chicken, poached & shredded
1 onion, chopped
2 (4 oz.) cans diced green chilies
2 tbsp. vegetable oil
1 (12 oz.) can milk enchilada sauce
1 c. chicken broth
1 c. half & half
2 c. Monterey Jack cheese
18 corn tortillas
1 c. grated sharp Cheddar cheese

Saute onion and green chilies in oil until onion is soft. Add cream, broth, cheese, and enchilada sauce and stir until melted. Add chicken meat. Put layer of tortilla in bottom of a greased 3 quart casserole dish. Spoon some chicken mix over tortillas. Continue alternating layers. Top with Cheddar cheese.

Bake uncovered at 300 degrees until heated through. Serves 8. Can be frozen.