1 (3 lb.) chicken, poached & shredded
1 onion, chopped
2 (4 oz.) cans diced, mild green chilies
2 tbsp. vegetable oil
1 (12 oz.) can mild enchilada sauce
1 c. chicken broth
1 c. half and half
2 c. grated Monterey Jack cheese (8 oz.)
18 flour tortillas
1 c. grated sharp Cheddar cheese (4 oz.)

Saute onion and green chilies in oil until onion is soft. Add cream, broth, Monterey Jack cheese and enchilada sauce and stir until melted. Add chicken meat. Put a layer of tortillas in the bottom of a 3 quart casserole dish. Spoon some chicken mixture over tortillas. Continue alternating layers of chicken mixture and tortillas. Top with Cheddar cheese. Bake, uncovered, at 300 degrees until heated through. This may be assembled in advance and frozen to be thawed and reheated before serving.