1 (2 lb.) chicken or breast or left-over turkey
2 cans cream of chicken soup
1 (8 oz.) sour cream
1 pkg. 12 corn tortilla (or flour tortilla)
1 bunch of green onion, chopped fine
1 (4 oz.) can chopped green chile (optional)
2 c. shredded Cheddar cheese

Cook and debone chicken. Cut into small pieces. Mix undiluted soup together with sour cream. Cut tortilla in small pieces. In casserole, place 1/2 of the soup mixture in bottom, then chicken, sprinkle green onion (and optional chile), layer tortilla next then cheese. Pour the rest of the soup mixture on top. Bake at 350 degree for 40 minutes. Makes 6 servings. Good with tossed salad.