This parenthetical cracked me up: “(stock can be used in another dish or frozen)”. We still have carrot top stock from last year in the deep freezer. Not to mention a bit of chicken stock. And if I recall, some goose stock from the Christmas goose, too. You can never have too much stock.

CHICKEN CHILI CHALUPAS
Serves 8

1 large onion, chopped very fine
1 clove garlic, minced fine or mashed
2 C milk
2 C heavy cream
2 tsp salt
¼ tsp pepper
1 Tbsp Worcestershire sauce
Tabasco, to taste
4 lb hen
Celery salt
1 lb cheddar cheese, shredded
24 tortillas (corn or small flour, whichever you prefer)
3 Tbsp chopped green chilies (or more, to taste; drained if canned)

Combine onion, garlic, milk, cream, salt, pepper, Worcestershire sauce, and Tabasco, and set aside. Simmer chicken, covered, in water to cover seasoned with celery salt, about 1 ½ hours or until tender. Remove from stock (stock can be used in another dish or frozen). When cool enough to handle, remove meat from chicken, discarding skin and bones, and cut chicken meat into small strips. Combine chicken meat with one-third of the cheese, put a heaping Tbsp of mixture on each tortilla, and roll up (tortillas can be heated for a few seconds in the microwave to soften if necessary). Arrange a layer of rolled tortillas in buttered baking dish, sprinkle with some of the remaining cheese and the green chilies. Repeat layers of filled tortillas, cheese, and chilies until dish is filled, reserving some of the cheese for topping dish later. Pour milk-cream mixture over all, cover dish, and refrigerate overnight. Before cooking next day, preheat oven to 350^o and add more milk to dish if all the milk-cream mixture has been absorbed. Top with remaining cheese and bake uncovered 40-50 minutes.