2-3 lb. chickens, boiled and boned
2 cans cream of chicken soup
1 lb. cheddar cheese, grated
1 lb. Monterey Jack cheese, grated
1 1/2 dozen corn tortillas
6 c. chicken broth
1 bunch fresh cilantro
1 lg. onion, chopped
1 clove garlic, minced
1 tsp. cumino seed
1 tsp. ground cumino
1/8 tsp. chili powder
1 (4 oz.) can mild green chilies, chopped

Put 1 cup broth in blender with cilantro; blend long enough to chop. Pour into Dutch oven and add onion, garlic and spices. Simmer until onions change color. Add soup, chilies and rest of the broth. Heat well (sauce will be very thin, but tortillas will absorb as casserole bakes). Save out 1 1/2 cups grated cheese for topping.

Tear tortillas and arrange in bottom of oblong pan (sprayed with Pam first) to form a "crust." Then layer tortillas, chicken, sauce, cheese until all ingredients are used. Bake at 300 degrees for 1 hour. Remove and sprinkle rest of cheese on top. Turn off oven, but put casserole back in just until cheese melts.

NOTE: You can add 1 cup sour cream to sauce for Sour Cream Chicken Enchilada taste.