Your shopping list, ma'am

1 spanish onion
4-6 cans of diced green chilis
4-6 chicken breasts
10-20 corn tortillas
can of cream of mushroom soup
can of chicken broth
container of sour cream
grated cheddar/jack cheese
jar of salsa

also need:
butter or spread
flour
vegetable/canola oil

1. soften corn tortillas in hot oil, save for later.
2. boil chicken breasts, shred, save for later.
3. sautee quarter stick of butter/spread with chopped up spanish onion in a large skillet, med heat
3a I usually add some garlic and a dash of cayenne pepper too.
4. add 1/4 cup of flour and brown the onions
5. slowly stir in chicken broth...you'll have onion paste
6. add green chilis and a bit of salsa
7. stir in mushroom soup and sour cream
8. In a corningware or stoneware thingy (forgive me, I know not what they are called, I just use them), put down a layer of corn tortillas, then a layer of shredded chicken, sprinkle in some cheese, cover with a layer of the green chili concoction.
9. repeat as needed (usually I get a couple of layers
10 final layer should be topped with corn tortillas and remaining green chili concoction
11.bake at 350 for about 20-30 minutes
12. top with a layer of cheese, bake until cheese melts

additional sour cream, cheese and salsa can be added to individual taste after serving
tastes even better the next day!