2 1/2 lb. fryer chicken
1 lb. Monterey Jack cheese
1 lb. longhorn Cheddar cheese
2 sm. cans diced green chilies
2 cans Campbell's cream of chicken soup
2 doz. corn tortillas

1. Preheat oven to 325 degrees.

2. Boil chicken pieces until meat begins to separate from the bone. Drain water, allow chicken to cool and separate the chicken from the bones.

3. Cut tortillas into 1 inch strips.

4. Grease casserole dish. Begin casserole by laying strips of tortillas on bottom of dish. This will create the first layer of the casserole.

5. Following the directions on the back of the soup can, mix soup with water. Do not heat the soup. Pour in about a 1/4 inch of the cold soup mixture on top of tortilla layer.

6. To create the third layer of the casserole add an ample amount of the boneless chicken pieces.

7. Spread a generous amount of diced green chilies on chicken.

8. Grate both cheeses and mix together. Sprinkle the cheeses on the green chilies.

9. Start again with another layer of tortilla strips and repeat numbers 4-8. Continue the layering process until casserole dish is full. Casserole may boil over, leave a little room at the top.

Bake the casserole for approximately 1 hour, remove lid and let bake for another 1/2 hour. Casserole will need to cool for about 20 minutes prior to serving. Casserole feeds 8.