12 corn tortillas, quartered
4 lg. chicken breasts, cooked and diced
1 (10 1/2 oz.) can mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1 (4 oz.) can diced green chilies
1 lg. onion, chopped
1 pt. sour cream
1/2 lb. Monterey Jack cheese, shredded
1/2 lb. sharp Cheddar cheese, shredded
1 tsp. salt

Combine soups, chilies, sour cream, onion, and salt. Combine cheeses. Layer tortilla pieces, chicken sauce, then cheeses in greased casserole, repeating layers until ingredients are used. Bake at 350 degrees for 45 minutes, covered, then uncovered 15 minutes longer at 325 degrees. Tastes best refrigerated 24 hours, then reheated before serving.