1 chicken cooked, deboned and skinned, chopped bite size
1 onion, chopped
1 sm. can diced ortega chilies
3 cans cream of chicken soup
1 lg. block Monterey Jack cheese, grated
1 pkg. (12) corn tortillas, chopped bite size

Saute' onion and chilies in small amount of oil, add soup and chicken. Layer mixture. Tortillas and cheese until pan is full. Use deep dish. Bake for 45 minutes at 350 degrees or until top crust is light brown. Serves 4 to 6. Can freeze.