12 lg. flour tortillas, cut in slices
2 cans chunk chicken in a can (or cut up fresh)
2 cans cream of chicken soup
1 (4 oz.) can green, peeled, chopped chilies
3/4 lb. Monterey Jack cheese, grated
3/4 lb. cheddar cheese, grated
1/3 c. minced onion

Mix soup, chicken, chilies and onions. Place in 4 (or 2) layers in 9"x13" greased pan. Make the night before. Bake at 350 degrees for 45 minutes. Bake 1/2 of the time covered and second half uncovered.