Chicken Tortilla Casserole

Serves 4

2 whole chicken breasts,

split, skinned

I l1O-ounce can cream of

chicken soup

1/4 cup chicken stock

l/4 teaspoon oregano

l/8 teaspoon cumin

l/8 teaspoon sage

1/8 teaspoon chili Powder

1/8 teaspoon garlic

1 small onion, chopped

8 ounces Monterey Jack

cheese, shredded

I ounces longhorn cheese,

shredded

1 9-ounce Package tortilla

chips

4-ounce can chopped

green chilies, drained

Rinse chicken and pat dry. Broil, microwave or cook in pressure

cooker until almost done. Chop, discarding bone Combine chicken

soup and stock in saucepan and mix well.  Stir in oregano, cumin

sage, chili powder, and garlic.  Cook over low heat until heated

through, stirring frequently. Line 11/z- to 2-quart baking dish with

tortilla chips. Layer chicken mixture, green chilies, onion, Monterey

Jack cheese and longhorn cheese over tortilla chips.  Bake, covered,

350 degrees for 35 minutes.

I stir fired the chicken. I used motzella cheese in place of the longhorn cheese.  It was very tastey!!