3 to 4 lbs. chicken, boiled, chopped
12 corn tortillas
2 lbs. American cheese, shredded
1 can Ortega green chilies, chopped
1 lg. onion, chopped
3 cloves garlic, minced
1 qt. sour cream
1 can chicken broth

Mix sour cream and broth to consistency of loose whipping cream. Set aside.

Prepare other ingredients. Dip corn tortillas in hot oil - quickly! Layer in large casserole dish tortillas, chicken, onions-garlic-cheese (3 layers). Poke holes with wooden spoon handle through all layers. Pour sour cream mix on top. Let sit in refrigerator for 8 hours. Bake at 275 degrees for 2 hours.