8 boneless chicken breasts or 2 cans chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. milk
1 onion, chopped
Pepper
Cheddar cheese
Corn tortillas
1 sm. can enchilada sauce

Sauce.

Grease a 9 x 13 inch pan. Cut tortillas in strips, layer strips on bottom. Sprinkle chicken on top, next spoon on sauce, sprinkle with cheese. Repeat layering ending with enchilada sauce poured on top. Bake 1 hour at 350 degrees.