3-4 chicken breasts
1 can or pkg. (12) corn tortillas
1 lb. sharp cheese, shredded
1 can cream of mushroom soup
1/2 can (soup can) milk
1 (4 oz.) can diced green chilies
1 sm. onion, diced
1/4 lb. fresh mushrooms, sliced or diced (or canned mushrooms, drained)

Place skinned chicken breasts in foil and bake for 1 hour at 400 degrees. Let cool, and take meat off bones in medium sized pieces. Cut tortillas into 1" strips. Mix soup, milk, onions and mushrooms. Shred cheese.

In a 3 quart casserole, greased, sprinkle a little water. Cover bottom with half of chicken, half of green chilies, half of sauce and half of cheese. Repeat layers (in same order) ending with cheese.

Bake in a 350 degree oven for 1 to 1 1/2 hours or until done. NOTE: This may be refrigerated for 24 hours before cooking.