3 whole chicken breasts
12 corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, grated
2 cans (4 oz.) chopped green chiles
1 lb. sharp cheddar cheese, grated
3 tbsp. chicken stock or water
1 c. milk

Cook chicken breasts and cut into bite sized pieces. Cut tortillas into 1 inch strips. Pour chicken stock or water into 9 x 13 inch casserole. Layer with half of tortillas, half of chicken and half of sauce. Repeat layers, top with cheese. Refrigerate 24 hours. Bake at 350 degrees for 1 1/2 hours or until heated through. Serves 8 to 10.