1 chicken
1 doz. corn tortillas
2 (10 oz.) cans cream of chicken soup
2 (4 oz.) cans green chilies, diced
1/4 tsp. cumin
1/4 tsp. oregano
1/4 tsp. chile powder
1/4 tsp. sage
2 med. onions, diced
1 lb. Monterey Jack cheese
1 lb. Cheddar cheese

Boil chicken 30 minutes or until done. Cool. Take meat off bones and cut into small chunks.

Mix together chicken, soup, chiles, spices and onions.

In 9 x 13 inch pan layer 6 tortillas, 1/2 of soup mixture, 1/2 of cheese. Repeat. Cover. Bake at 350 degrees for 30 minutes. Uncover. Cook 15 minutes longer.