4 chicken breasts, halved and diced
2 (4 oz.) cans green chiles
2 (10 oz.) cans cream of chicken soup
1/2 tsp. oregano
1/4 tsp. sage
1/4 tsp. chili powder
2 onions, chopped
2 cloves minced garlic
1 lb. Longhorn cheese, grated
1/4 lb. Monterey Jack cheese, grated
1 pkg. (12 oz.) corn tortillas

Combine all ingredients except cheese and tortillas in a large bowl and mix well. Set aside.

Soften tortillas in microwave per package instructions.

In covered baking dish, layer softened tortillas, then a layer of the mixed ingredients, then a layer of the combined grated cheeses. Repeat until all ingredients are in the pan.

Bake (with cover on) in 350 degree oven until well heated and cheese is melted. Serves 8.