4 whole chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. cheddar cheese, grated
1 dozen corn tortillas
1 lg. can milk
1 onion, minced
1 (4 oz.) can Ortega green chili peppers, chopped

Bake chicken breasts at 350 degrees for 45 minutes. (I butter them before baking.) When chicken starts to brown, gradually adding a little water until there is one cup of juice when chicken is through baking. Save juice. Tear tortillas in small squares. In large mixing bowl, mix soups, milk, chilies, and onions. Break chicken in large pieces. Butter casserole, pour 1 cup chicken juice in; then layer tortillas, chicken pieces, and soup mixture; continue to layer all ingredients. Use half of cheese in middle and remainder on top. Refrigerate 24 hours (optional). Bake 1 hour at 300 degrees. Serves 8.