4 whole chicken breasts
10 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 lb. grated Cheddar cheese
1 c. milk
1 c. sour cream
1/2 c. chopped onion
1 (4 oz.) can diced green chilies

Bake chicken in covered dish - one hour at 400 degrees. Cool and remove bones and skin. Cut in large chunks. Leave 1 tablespoon juice from the chicken in dish and mix in soups, milk, sour cream, chilies and onions. Layer, as follows, in 9 x 13 inch pan.

First layer - tortillas, cut in quarters; second layer - chicken; third layer - sauce; fourth layer - cheese. Repeat until all ingredients are used. Leave covered with foil in refrigerator for 24 hours. Bake 1 hour at 350 degrees. After about 1/2 hour, check and see if it's too watery, if so, remove foil. Variation: Add diced jalapenos to taste.