1 chicken, cut-up, steamed or boiled and boned
1 pkg frozen corn tortillas
2 cans cream of mushroom or cream of chicken soup
1 Cup sour cream
1 can green chilies (chopped)
1/2 lb Monterey Jack cheese (grated)
1/2 lb Cheddar cheese (grated)
1/2 Cup cooking oil or olive oil
1 onion chopped
1 Tbs minced garlic or garlic powder

After de-boning chicken, prepare onions and chilies, saute in 2 Tbs oil until onions are tender. Take tortillas and fry in skillet with oil, just a few seconds on each side. Layer six tortillas, chicken, 1/2 mixture of soup and sour cream, chilies and onions, tortillas, other 1/2 of soup and sour gream mixture; top with grated cheese. Bake uncovered for 20 minutes or covered for 30 minutes at 375 degrees. Makes 6-8 servings.

Source: Jeanie Draper