2 chickens, cooked and boned
1 doz. corn tortillas
2 cans cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped
1 can green chilies, chopped
1 c. milk
1 lb. grated Cheddar cheese

Mix soups, onion, chilies and milk in saucepan to warm. Quarter tortillas. Butter 13x9 inch pan. Put in 3 to 4 tbsp. juice form chicken, then put layer of tortillas, layer of chicken-soup mix, then cheese. Repeat. Top with cheese. Refrigerate 24 hours. Bake at 300 degrees for 1 1/2 hours. Can do ahead.