4 chicken breasts, boiled and chopped, cooked in chicken bouillon (save 1 cup)
1 lg. pkg. tortillas, cut into quarters
1 can cream of chicken soup
1 onion, chopped
1 toe garlic, chopped
2 sm. cans diced green chiles
1 (8 oz.) container sour cream
1 lb. shredded cheese (at least 1/2 Mozzarella)
2 tbsp. butter

Brown onion and garlic in butter, add green chilies. Reduce heat to low, add soup, sour cream and 1 cup broth, stir until all mixed and smooth.

In a 9 x 13 inch pan, place in the following order: layer of cooked sauce, chicken, cheese then tortillas. Make at least 3 layers thick. Final layer will be sauce, chicken tortillas, cheese and sauce.

Add final layer of cheese during last 10 minutes of baking. Bake 1 hour at 350 degrees. Taste improves if all assembled and put in refrigerator at least 1 hour.