• 1 whole chicken, approx. 3#, cooked, skin and bones removed (do not overcook)
• 8 small size corn tortillas, cut into 1" strips
• 1 cup chopped frozen green chile (mild or hot; thawed and drained)
• 2 cups shredded Monterey Jack or Colby cheese
• 1 10-ounce can cream of mushroom (or cream of chicken) soup mixed with 1/2 soup can water
   

Chop cooked chicken into bite-sized pieces and cut the tortillas into 1" strips. Divide each of the ingredients into two parts, reserving 5-6 of the tortilla strips for garnish. Layer first half of the ingredients in casserole as follows: tortilla strips, chicken, green chile, cheese, soup mixture. Make a second layer of each and top with the reserved tortilla strips. Bake at 350° for 35-40 minutes or until all ingredients are heated thoroughly and cheese is melted. Tortilla strips on top should be crisp. Serves 4.

Variation: Add (in layers) one 11-ounce can of Niblets corn to the casserole.