5 (1/2 breast) skinned boneless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. sour cream
1 sm. can Ortega diced green chilies
1 c. chopped onions
1/2 tsp. oregano
1/2 c. white wine
Pepper to taste
6 corn tortillas, cut into 1/2-inch wide strips
1/2 lb. sharp cheddar cheese, grated
8 oz. Mozzarella cheese, grated
Parsley flakes
Paprika

Boil chicken. Cool. Cut into 1-inch pieces. In large bowl mix soups, sour cream, chilies, onion, oregano, wine and pepper to taste. In "Pammed" 13x9-inch pan layer tortilla pieces, sauce and 1/2 the grated cheddar cheese. Repeat layers.

Pour 1/4 cup wine or chicken broth over the top and down the edges of casserole. Refrigerate overnight. Bake at 325 degrees for 45-50 minutes. Add Mozzarella cheese. Sprinkle with parsley flakes and paprika. Bake additional 15 minutes.