4 chicken breasts-cooked, boned and cut in large pieces
1 lb. Jack cheese-grated
12 corn tortillas-cut in sixths

SAUCE:

1 can cream of mushroom soup
1 can cream of chicken soup
1 onion chopped and sauteed with 1/2 green pepper chopped
8 oz. sour cream
1/2 c. sherry
1/2 c. chile salsa

Combine last 7 ingredients. In large 9 x 13 casserole, layer tortillas, chicken, cheese, sauce, and repeat. Cover and refrigerate 24 or freeze.

Bake at 350 degrees for 45 minutes.