4 chicken breasts
2 cans cream of chicken soup
2 (4 oz.) cans diced green chilies
1/4 tsp. oregano
1/4 tsp. ground sage
1/2 tsp. ground cumin
2 garlic cloves
1/4 tsp. chili powder
1 lb. grated cheddar cheese
1/4 lb. grated Jack cheese
2 lg. onions, diced
1 dozen corn tortillas

Cook chicken until tender enough to come off bone (save juices).

Combine soup with juice from chicken and rest of seasonings. Set aside. Heat small amount of oil and soften tortillas. Grease a casserole dish (9 x 13) and place tortillas in bottom. Next layer chicken pieces, cheese, onions, chilies, and soup mixture. Repeat all layers and end with onions and cheese.

Bake 35-45 minutes at 350 degrees. Serves 6-8.