Ingredients :

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* 12 CORN tortillas, homemade or purchased
* oil
* 3-4 cups cooked, shredded chicken meat (reserve stock)
* 8-16 oz Monterey Jack cheese, shredded
* 1 medium onion, chopped
* 2 cloves garlic, minced
* Green chile sauce (recipe follows)
* Sour cream

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Method :

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1. Make green chile sauce.
2. Put about 1/2" of oil in small skillet. Dip tortillas in hot oil for just a couple of seconds until softened. Place on paper towels in layers until cool enough to handle. With kitchen scissors or knife, stack 4 and cut in quarters.
Lowfat alternative : Microwave tortillas in a stack in a damp paper towel or dish towel until softened, about 1 minute.
3. Preheat oven to 350 degrees and spray a large baking dish with Pam. Place one layer of tortillas in the dish which has a thin layer of sauce spread in it. Top with /3 of chicken meat and 1/3 of cheese. Spread 1/3 of sauce over it. Repeat to make 2nd and third layers. Sprinkle some cheese on top of sauce, if desired.
4. Bake for 25-35 minutes until heated through and bubbly. Green Chile Sauce:
Sauté chopped onion and garlic in 1/3 cup of oil until transparent. Add 1/3 cup of flour and stir until heated through. Add 3 cups chicken stock and stir until thickened. Stir in 1 cup regular or lowfat sour cream and 2 (4 oz.) cans of chopped green chiles. Add salt to taste, a little more than you like, as it dissipates into the tortillas.