6 (1/2) chicken breasts
1 doz. cornmeal tortillas
1 lb. sharp or med. Cheddar cheese (grated)
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 lg. grated onion
1 can green chili peppers (chopped)

Boil chicken until done. Save broth.

Cut tortillas into 1 inch squares.

Mix together soups, milk and chili peppers.

Put 1 1/2 cups of chicken broth in bottom of 9x13 baking pan. Layer chicken that has been boned and cut in large pieces. Layer of soup mixture. Then layer with cheese.

Make 3 complete layers, ending with cheese on top. Cover and let stand in refrigerator 24 hours. Bake 1 1/2 hours, uncovered at 300 degrees. Serves 12.