1 chicken fryer or 2 full breasts, cooked
1 pkg. flour tortillas, cut in 1 inch strips
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 chopped onion
1 clove garlic, crushed or garlic salt
1 lg. can Ortega green chili
3/4 lb. grated Cheddar cheese

Bone chicken, cut in small pieces. Cut tortillas in 1 inch pieces. Mix soups, onion, garlic, and milk. Place half tortillas on bottom of greased casserole, cover with half chicken, green chilies and cheese. Add remaining tortillas, chicken, green chilies and top with cheese. Refrigerate overnight. Bake at 350 degrees for approximately half hour, until bubbly.