1 1/2 pkgs. (16) corn tortillas, fried
2 (2 1/2 lbs.) hens, boiled, cooled, chopped

(Or use packages of chicken breasts and thighs).

SAUCE:

2 c. shredded Velveeta cheese
2 c. canned milk or cream
1 flat tin green chile sauce or 1/2 c. tomato and green chile sauce
1 flat tin chopped green chiles

(Old El Paso brand is best).

Line large flat casserole dish (9 x 13 inch or similar) with fried tortillas (put slightly up the sides too and on the bottom). Alternate tortillas with layer chopped chicken, sauce. You will have two layers. End up with sauce on top. Bake about 1 hour, slow oven (300 degrees). Needs to be moist but not runny when done.

Serve with tossed salad, garlic bread, Spanish rice, fruit salad or sherbet for dessert. Serves 8 to 10 and will freeze.