4 whole chicken breasts
12 corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. milk
1/2 onion, chopped
1 sm. can Ortega green chilies, diced
1/2 lb. mild cheddar cheese, shredded

Bake chicken in covered dish at 400 degrees for 1 hour or until tender. Cool, leaving juice from chicken in bottom of pan. Cut tortillas and chicken into bite-size pieces. Mix soups, chilies, onion and milk together. Layer tortillas, chicken, sauce and cheese. Repeat layers twice. Keep in refrigerator 24 hours. Bake at 350 degrees for 1 1/2 hours. Can be cooked and then frozen. (Reheat at 300 degrees.) Serves 6.