4 chicken breasts, cooked and boned - save broth, cook down until rich
1 lg. thinly sliced onion
4 tbsp. chicken fat
3 tbsp. flour
2 tsp. salt
2 c. milk
1 1/2 c. chicken broth
1 (4 oz.) can chopped green chilies
1 (10 oz.) can Rotel tomatoes, drained and chopped
12 tortillas, torn into sm. pieces (pkg. frozen)
1 c. grated Cheddar cheese
2 c. Monterey Jack cheese (mix cheese together)

Make sauce by sauteing onions in chicken fat or use butter. Add flour, stir, add liquids and salt - cook stirring until smooth. Add chopped green chilies to sauce. Add tomatoes to sauce (both well drained).

Place a layer of chicken in bottom of 3 quart casserole, then a layer of torn tortillas, then cheese and sauce. Repeat ending with cheese on top. Bake in preheated 350 degree oven until bubbling.

May be prepared ahead and baked the next day or may be frozen thawed and baked at serving time. This is not hot with peppers. It has a mild Mexican flavor.

Instead of making sauce - use 2 cans cream of chicken soup. Rinse out cans with 1/4 cup of water in each can.