GREEN CHILI SAUCE:

7 oz. MILD diced green chillies
5 oz. HOT diced green chillies
8 oz. crushed tomatoes
2 oz. fresh diced onions
2 tsp. granulated garlic
2 tsp. ground cumin
2 tsp. oregano leaves
2 tsp. chicken base (paste)
1 tsp. salt

Place chillies and tomatoes in 2 quart saucepan, add 1 cup of water, bring to a boil. Add rest of ingredients along with 1 more cup of water. Bring back to a boil. Thicken with 3 tablespoons cornstarch in 2 ounce hot oil. (When adding cornstarch and oil mixture, be very careful, mixture will cause sauce to boil very rapidly. Add slowly.) Stirring with a wire whip. Remove from heat.

GREEN CHILI PIE:

3 doz. 6 inch corn tortillas
2 lbs. shredded Cheddar cheese

In a 9x11 inch cake pan, spoon sauce to lightly cover bottom. Add 2 rows of tortillas, fill in open spaces with a quartered corn tortilla, cover with green chili sauce and sprinkle with cheese. Repeat 7 more times. On top of last layer add extra sauce. Bake 30 minutes, 400 degrees, uncovered. Makes 12 - 3 x 2 1/2 inch pieces.

Diced, cooked chicken may be added between layers for an entree casserole. (Only 4 layers will be needed.)