5 dozen corn tortillas
2 (51 oz.) cans cream of mushroom soup
2 (51 oz.) cans cream of chicken soup
3 c. green chili peppers
3 c. onions, chopped
2 (2 lb.) stewing hens, cooked
1 1/2 qt. Cheddar cheese, grated

Tear tortillas in quarters. Combine soups, green chili peppers, and onions. Layer tortillas, soup mixture, chicken and cheese alternately in casserole. Use 3 pans, 12 x 20 x 2 1/2 inches. Bake uncovered at 350 degrees for 45 minutes. Turn off oven, leave casserole in oven for 30 minutes longer. May be prepared ahead of time. Yield: 75 (1 cup) portions.