4-6 whole chicken breasts
1/2 c. milk
1 can cream of celery soup
1/2 tsp. salt
1 can cream of chicken soup
1/2 tsp. pepper
1 sm. can chopped green chilies
1 sm. can chopped red pimento
1 doz. corn tortillas
1/2 lb. grated cheese

Cook and chop up chicken. Cut tortillas in 1 inch squares. Mix well soups, chilies, pimiento and milk. Butter 9x13 loaf pan. Place half of chicken in pan. Half of tortillas on meat and half of sauce next. Salt and pepper and do the other half.