1 chicken
1/2 c. onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 sm. can green chilies, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
4 oz. Velveeta cheese, grated
8 corn tortillas
1 c. longhorn cheese, grated

Cover whole chicken with water in saucepan and boil until cooked. Bone and cut in small pieces with kitchen scissors. Cool broth and take off 2 tablespoons of chicken fat and brown 1/2 cup onion in fat. Add 1 cup broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, boned chicken, 1 small can chopped green chilies, 1 can cream of mushroom soup, 1 can cream of chicken soup, and 4 ounces Velveeta cheese. Heat thoroughly. Alternate corn tortillas in 2 layers of 4 each with chicken mixture in 9 x 13 inch pan. Top with shredded Longhorn cheese. Cover and bake at 350 degrees for 30 minutes.