1 oven-stuffer or lg. fryer chicken
Celery, onion, garlic, bouillon

GREEN SAUCE:

2 lg. onions, chopped
2 or 3 tbsp. vegetable oil
1 lg. bag spinach, chopped
1/2 lb. tomatoes, chopped
6 to 8 cloves garlic, minced
1 tbsp. oregano
1 tbsp. cilantro
2 c. sour cream
3 green chilies (optional)
1 sm. jar chunky salsa (mild)
1 pkg. corn tortillas (10 or 12) found in dairy case at store
1 lg. block Monterey Jack cheese, grated

Place chicken in a large Dutch oven and cover with water. Add celery, onion, garlic and bouillon to the broth to add flavor as the chicken cooks. Stew until tender. Remove the chicken from the broth and cool, bone, and chop. Set aside to be used later. Discard broth or use in another recipe.

GREEN SAUCE: Best made in a food processor. Chop 2 large onions and saute in the vegetable oil, about 5 minutes. In the food processor, chop spinach, tomatoes, garlic, oregano and cilantro. To these items in the processor, add the onions and sour cream. Process until smooth. Add the green chilies. Process again until mixture is well blended. Set sauce aside.

Into a heavy skillet, pour 1/2 inch of oil and heat until very hot. Cut up the corn tortillas in quarters and fry in the hot oil until crisp. Drain on paper towels.

ASSEMBLING THE CASSEROLE: Assemble the casserole by layering 1/3 of the tortillas, 1/3 of the chicken, 1/3 of the cheese and 1/3 of the green sauce in that order. Repeat layers until casserole is finished ending with the green sauce on top. Cook in a 400 degree oven until hot and bubbly.