1 whole chicken, stewed, roasted
2 cans Ortega green chile salsa
1 pt. sour cream
1 lb. grated Monterey Jack cheese
1 dozen corn tortillas
1 c. chopped onion
Oil

Cut tortillas into eights. Fry in hot oil and drain. Bone and cut up chicken. In 12 x 9 inch pan make layers; layer bottom with (1/2) of each: tortilla pieces, chicken, onion, cheese, sour cream, and salsa. Repeat layer. Bake at 350 degrees for 30 minutes.