2 (2 1/2 - 3 lb.) chicken
8 oz. cream cheese
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 sm. carton sour cream
1 onion, minced
2 (4 oz.) cans chopped green chili peppers
24 corn tortillas
10 oz. cheddar cheese, grated

Boil chickens, reserve broth. Debone and chunk. Blend cream cheese with 1 can soup until smooth. Add remaining soups, sour cream and onion. Mix well, adding chicken and chili peppers. Heat reserved broth and dip tortillas until limp. Line 1 (15 quart) or 2 (3 quart) casseroles with tortillas. Layer chicken mixture, tortillas, etc. Top with grated cheese. Bake at 350 degrees for 45 minutes. Serves 20.