3 c. canned Mexican style stewed tomato
2 tsp. Mexican seasoning
1 tsp. oregano
1 c. tomato sauce
2 pkgs. instant chicken broth

Combine and simmer over low heat until thickened, about 20 minutes. Stir occasionally.

PIE:

6 corn tortillas
1 c. corn (whole kernel)
1 c. onion, chopped
2 garlic cloves
8 oz. diced chicken
1/2 c. canned green chilies
3 oz. grated Cheddar cheese

Place tortilla on a flat pan in oven. Bake at 350 degrees for 20-30 minutes or until crisp. Break into pieces - layer tortilla, meat, corn, chilies, sauteed onions and garlic and sauce. Repeat layers and cover with cheese. Bake at 350 degrees for 30 minutes.