1 chicken
2 c. chicken broth
8 oz. chopped green chili
1 c. chopped onions
1 tbsp. oil
16 oz. grated Cheddar cheese
8 oz. half and half
12 corn tortillas

Parboil chicken in 2 quarts water. Debone chicken. Reserve 2 cups broth for casserole. Saute chilies and onions in oil over medium heat. Add broth. Next gradually add cheese allowing it to melt completely. Add chicken and half and half. Place 1/4 cup chicken cheese mixture in bottom of square casserole dish. Place one corn tortilla on top. Alternate sauce and tortillas until all are used. Bake in a 350 degrees oven for 45 to 60 minutes. Serves 4 to 5.