1 whole chicken, cooked and deboned
6 corn tortillas, cut in 1-inch strips
1 (10 3/4 oz.) can cream of mushroom soup
3/4 c. milk
2 tbsp. hot sauce
1 small onion, diced and browned in butter
grated cheese
1 (10 3/4 oz.) can cream of chicken soup

Mix soups, milk, hot sauce and onion. Grease the bottom of 9 x 13 pan. Line with half of tortillas. Add half of chicken meat, then layer with half of soup mixture. Repeat. Sprinkle grated cheese on top.

Bake at 350°F for 45 minutes.

For better flavor, make 24 hours ahead before baking.