4 whole chicken breasts, cooked (can use whole chicken)
1 doz. corn tortillas, cut in sm. squares
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 can green chili sauce
1 onion, grated
1 lb. grated Cheddar cheese

Cut cooked chicken into large pieces. Mix milk, soups, chili sauce and onion together. Butter large shallow baking dish. Put on tablespoon chicken broth or water in bottom of casserole. Place layer of tortilla pieces in bottom, cover with chicken, liquids and cheese in layers, layer ingredients again and finish top with remaining cheese (should be lots of cheese on top). Sprinkle with paprika or chili powder. Refrigerate.

Best to prepare 24 hours ahead to allow flavors to blend. Bake for 1 1/2 hours at 300 degrees. This is excellent to make ahead for company. We serve with salsa and extra chilies for those who like it "hot".