6 boned, skinned chicken breasts
7 oz. can whole chiles (Ortega)
1 can cream of chicken soup
1 sm. can evaporated milk
1/2 c. chicken broth
8 corn tortillas
2 c. Cheddar cheese, grated

Cook chicken breasts in water, just covered, with a little salt for 15 minutes. Cool. Mix soup, milk, and broth together using whisk, until smooth and saucy. Tear tortillas into pieces. Spray casserole dish with Pam. Layer tortillas, chiles, chicken and sauce. Top with cheese. Bake at 350 degrees for 45 minutes. This dish can be made ahead of time. Refrigerate, but remove 1 hour before baking.