1 can cream of mushroom soup
1 can cream of chicken soup
2 sm. cans mild diced green chiles
Sliced sharp Cheddar cheese
1 doz. thick corn tortillas (set aside 6)
2-3 c. leftover turkey or boiled, boned chicken

Chicken: Cut up, cover with water, add some salt, sliced onions, carrot, stalk celery. Boil 1 hour. Save soup. Bone chicken, shred, using skin, and add onion, celery, carrot (chopped). Add the soups (not diluted) and chiles to chicken. Add about 1/3 cup of the stock if mixture seems too dry.

Grease casserole and layer three times with following:

1 - tortilla, using six

2 - chicken mixture

3 - slices of cheese

Bake at 350 to 375 F. about 1 hour, until hot and bubbling. Serve with remaining 6 tortillas hot from the oven. (You may layer all tortillas in casserole, but it will take additional chicken broth.)