1 chicken
1 can Cream of Chicken soup
1 (8 oz. half moon) pkg. cheese (Colby, Longhorn)
7 to 9 corn tortillas

Boil and bone chicken. While chicken is almost done, you warm up the Cream of Chicken soup, grate cheese, and cook corn tortillas. Cook the tortillas in grease or oil just enough to make them soft, not hard. Drain tortillas in a paper towel, then tear them up in small pieces. Make a layer of tortillas, chicken, cheese and sauce. Repeat layers. Top with grated cheese and put in oven for about 10 to 15 minutes at 350 degrees.