Chicken Sopa - cooking recipe

Ingredients

1 (2 1/2 lb.) fryer
3/4 c. chicken stock
1 (4 oz.) can chopped green chilies
12 corn tortillas
2 cans cream of chicken soup
1 large can evaporated milk
1/2 tsp. salt
1 medium onion, chopped
1 lb. Cheddar cheese, grated

Preparation

Boil fryer (reserve stock).
Remove meat from bone and cut into small pieces.
Combine liquids and stir in chicken, chopped green chilies and salt.
Cut tortillas in fourths.
Layer in bottom of 9 x 13-inch casserole dish.
Spoon chicken mixture over, sprinkle with onion and cheese.
Repeat until all tortillas and sauce are used.
Bake at 350\u00b0
for about 45 to 60 minutes until bubbly.