1 can cream of chicken soup
1 can cream of mushroom soup
1 med. can Ortega chopped green chilies
5 (1/2) chicken breasts
2 lg. pkg. Cheddar cheeses (shredded)
1 pkg. 12 corn tortillas
1 glass baking dish (Large Pyrex) greased on bottom

Boil chicken approximately 20 minutes. Let cool and tear in bite size pieces. Mix together chicken, soups and chilies. Tear tortillas and cover bottom of dish. Pour 1/2 minutes over tortillas.

Cover completely with cheese (1 package). Repeat and top with second package of cheese. Heat in 350 degree oven approximately 30 minutes. Yield 8 to 10 servings.