1 (about 3 1/2 lb.) chicken or equivalent in pieces of your choice
1 lg. onion, chopped
1 (4 oz.) can green chilies, seeded and finely chopped
1 can condensed cream of mushroom soup
1 c. grated Velveeta cheese
8 tortillas, cut each into 6 pieces

Cook chicken, remove skin and bones, and cut into large bite-sized pieces. Saute onion in small amount of oil. Add chilies, soup and half of the grated cheese. Cook slowly until cheese melts. Line a buttered 6 x 10 inch casserole with tortilla pieces. Layer with half the chicken, then half the cheese sauce. Repeat layers. Top with remaining grated cheese. Bake at 325 degrees for 45-60 minutes, until heated all the way through. Serves 4-6.