4 chicken breasts
1 dozen corn tortillas
1 can Ortega whole chilies
1 lb. tillamook or Monterey Jack cheese, grated
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1 onion, grated
Salt & pepper

Wrap chicken breasts in foil. Bake 1 hour at 400 degrees. Cool, bone and cut in large pieces. Cut tortillas in 1" strips, combine and mix soups, grated onion and milk. Butter large casserole (3 quart size) and sprinkle lightly with water. Layer ingredients as follows: Layer of tortilla strips, solidly arranged, then layer of chicken, chili strips and soup. Repeat until all are used up, making sure not to have a layer of chicken on bottom or top. Top with cheese, refrigerate 24 hours to blend. Bake at 300 degrees for 60 minutes.