1 chicken
1 cup chopped onion
2 cloves garlic, mashed
2 cups broth
1 can mushroom or cream of chicken soup
1 can milk (canned or whole)
6 long medium hot green chiles, roasted and peeled
1 1/2 to 2 pounds Colby cheese
18 corn tortillas

Boil chicken (season with salt, pepper and onion flakes) until tender. Cut into small pieces, save the broth; need at least 2 cups.

In a skillet, brown onion slowly. Add cloves garlic and saut? set aside.

Mix remaining ingredients except for cheese and tortillas. Add chopped chicken, onion and garlic. Rinse out skillet in which onion was cooked with a little of the broth. Let simmer 10 minutes.

Grate Colby cheese. Fry tortillas until soft (this only takes a couple seconds).

Layer the following in a 9 x 13-inch cake pan; start with a small amount of chicken mixture. Use 6 tortillas in each layer. Use chicken mixture and cheese between layers. Top with cheese. Bake at 350 degrees F for about 30 minutes.