3 lbs. chicken, poached and shredded
1 onion, chopped
2 (4 oz.) cans diced, mild green chilies
2 tbsp. vegetable oil
1 (12 oz.) can enchilada sauce
1 c. chicken broth
1 c. half and half
2 c. grated Monterey Jack cheese
18 corn tortillas
1 c. grated sharp Cheddar cheese

Saute onion and green chilies in oil until onion is soft. Add cream, broth, Monterey Jack cheese, and enchilada sauce; stir until melted. Add chicken meat. Put a layer of tortillas in the bottom of a greased 3 quart casserole dish. Spoon chicken mixture over tortillas. Continue alternating layers of chicken mixture and tortillas. Top with Cheddar cheese. Bake uncovered at 300 degrees until heated through.