1 dozen tortillas, cut into pieces
5 chicken breasts, stewed & torn into bite size pieces
2 tbsp. chicken broth from stewing
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 can (7 3/4 oz.) jalapeno relish
1 lg. onion, chopped
1 lg. sharp cheddar cheese, grated

Grease a 2 quart casserole. Combine soups, milk, and relish. Pour the broth into the casserole and then layer in half the tortillas, chicken, liquids, onion and cheese. Repeat, finishing with cheese as a topping. If possible, refrigerate the casserole for 24 hours before baking in a 325 degree oven for about 1 1/2 hours. Serves 8 to 10. The jalapeno relish can be increased according to taste.