1 can cream of chicken soup
1 can enchilada sauce
1 can chopped green chiles (optional)
10-12 corn tortillas (cut in 1/4's)
1 whole chicken or several thighs or breasts
2 c. grated Monterey Jack cheese

Cook and bone 1 chicken. (This may be done ahead of time.) Mix together the soup, enchilada sauce and chiles and simmer for 25 minutes.

Layer chicken, tortillas and sauce in an 8 x 8 inch baking dish. Repeat with another layer. Top with Monterey Jack cheese. Bake 30 minutes at 350 degrees. Makes 3-4 servings.