2 or 3 chicken breasts, boiled in salt water 1 hour
2 (10 oz.) cans green enchilada sauce
1 (7 1/2 oz.) can taco sauce
1 (4 oz.) can chopped green chilies
2 onions, chopped
1/2 tsp. salt
12 corn tortillas, fried in 2 tbsp. shortening
3/4 lb. cheddar cheese, shredded
1/2 tsp. sugar

Cook, bone and dice chicken. Combine with sauces, chili and seasonings. Heat 5 minutes. Fry tortillas one at a time until soft. Use a flat baking dish. Put a layer of tortillas, a layer of chicken mix, cheddar cheese, repeat until mix is gone. Top with cheddar cheese. Bake, uncovered 30 minutes at 325 degrees.