4 chicken breasts
1 doz. tortillas (cut in eighths)
1 lb. Cheddar cheese, grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 chopped onion
1 can Ortega chilies (4 oz.), chopped
1 soup can of milk

Boil chicken 15 minutes until fork tender. Combine soups, onions, chilies and milk. Layer 1/3 tortillas, soup mixture, chicken and cheese in that order for 3 layers. Bake at 350 degrees for 1 hour or until bubbly. Can be made ahead and frozen.