4 chicken breasts
Flour tortillas
1 can (4 oz.) chili peppers, cut up
1 lb. Monterey Jack cheese
1/2 c. milk
1 onion
1 can cream of chicken soup
1 can cream of mushroom soup
Salt & pepper

Wrap chicken breasts in foil and bake 1 hour at 400 degrees. Bone and cut into chunks. Cut tortillas in strips or squares. Chop onion, grate cheese. Mix the soups, milk and onion together. Butter a large casserole dish and lightly sprinkle water in the dish.

Layer as follows in dish: Tortillas, chicken, peppers, soup mix and cheese. Repeat layers. An extra layer of tortilla and cheese can go on the top. End with cheese as the top layer. Refrigerate for 24 hours. Bake at 300 degrees for 1 hour.