3-4 chicken breasts
1 med. diced onion
2 c. Cheddar cheese, grated
1 c. Monterey Jack cheese, grated
1-2 cans green chilies, chopped
1 doz. corn tortillas
2 cans cream of chicken soup
1 can milk
1 c. sour cream

Chicken breasts, simmered in chicken broth, celery and onion or any leftover chicken may be used. After chicken has cooled, discard skin and bones and spread meat. Set aside.

To mix sauce: Combine cream of chicken soup mixed with milk; heat together and add sour cream. Set aside. Grate cheese. Prepare sauce and set aside.

Take a heavy small skillet and place 1/2 inch vegetable oil and heat until almost smoking. With fork, carefully place 1 tortilla at a time in hot oil, for only 1-2 seconds on each side. Remove quickly to layer of paper towels to drain. Continue process until all tortillas have been fried, using more oil as necessary. Layer paper towels between tortillas to absorb excess oil. Do not leave unattended, as tortillas and oil will burn.

Take 9 x 13 inch casserole and assemble by placing a small amount of sauce on bottom of surface to cover. Layer 3-4 tortillas on bottom, spooning a little sauce to cover them. Place a layer of shredded chicken over tortillas. Sprinkle a small amount of onion over chicken. Spoon desired amount of chopped chili over all. Sprinkle generous layer of Cheddar cheese and some Monterey Jack cheese. Spoon enough sauce over all to cover. Repeat. Continue process, ending with a layer of tortillas. Spoon enough sauce to cover. Finish casserole with cheeses.

At this stage, casserole can be covered tightly and refrigerated until ready to use. Cool approximately 20 minutes at 350 degrees until sauce is bubbly and cheese melts.