5 to 6 chicken breast halves
1 pkg. chicken thighs
1 c. chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
2 sm. cans green chilies, chopped
1 pkg. corn tortillas
1 pt. sour cream
1 lb. Cheddar cheese, grated
1 onion, chopped

Cook chicken in broth or bouillon until tender. Let set overnight or several hours. Mix soups, onion, chilies and sour cream. Cover bottom of greased pan with torn tortillas, then layer of chicken, layer of soup mixture and layer of cheese. Pour a little broth over. Repeat. End with cheese on top. Bake at 350 degrees for 30 to 90 minutes until bubbly and cooked through.