1 (2 1/2 to 3 lb.) fryer
2 cans cream of chicken soup
3/4 c. chicken stock
1 lg. can evaporated milk
1 (4 oz.) can green chilies
1/2 tsp. salt
12 Old El Paso tortillas
2 tbsp. shortening
1 med. onion, chopped
1 lb. cheddar cheese, grated

Boil fryer (reserve stock); remove meat from bone and cut into pieces. Combine liquids and stir in chicken, chopped green chilies and salt. Cut tortillas in half; dip into hot shortening a few seconds.

Put a layer of tortillas in bottom of 9x13 casserole. Spoon on a layer of chicken mixture. Sprinkle with cheese and onion; repeat until all tortillas and sauce are used.

Bake at 350 degrees until bubbling, about 30 minutes. May be prepared in advance and stored in refrigerator. Allow 15-20 minutes longer cooking time. Serves 8-10.