4 lg. boned chicken breasts
1 med. onion, chopped
1 soup can mild picante sauce
1 can cream of chicken soup
1 can milk
1 to 1 1/2 c. grated Longhorn cheese
8 tortillas
Salt and pepper to taste

Cook and bone chicken. Heat chicken soup and milk. Grease 13 x 9 x 2 casseole dish. Tear 4 soft tortillas into bite size pieces and cover bottom of casserole. Add 1/2 of chicken; 1/2 of soup mixture; 1/2 of cheese; 1/2 of onion and 1/2 of picante. Repeat layers and bake at 350 degrees for 30 minutes. Makes 8 servings.