4 whole chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 med. onion, grated
1 (10 oz.) can tomatoes
1 sm. jar green chilies (as desired)
1 lb. grated Cheddar cheese
Broth reserved from baking chicken

Wrap chicken breasts in foil and bake at 400 degrees for 1 hour. Bone chicken and cut into bite-size pieces. Cut tortillas into 1 inch squares. Mix soups, milk, onion, tomatoes, and green chilies together.

Butter a 9x13 inch glass casserole and put 2 or 3 tablespoons of chicken broth (from the baked chicken in foil) in the bottom of the glass dish. Place a layer of tortillas, layer of chicken pieces, then soup. Continue layers, ending with the soup mixture. Top with cheese and let stand in refrigerator 24 hours or overnight to blend flavors. Bake at 300 degrees for 1 to 1 1/2 hours or until bubbly.