2 to 3 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 pt. sour cream
1/2 soup can milk
1 sm. can diced green chiles
1 med. onion, chopped
1 dozen corn tortillas
1 to 2 c. grated Cheddar cheese
Salt
Pepper

Cook chicken breasts in boiling, salted water until tender, about 45 to 60 minutes. Makes sauce with the soups, sour cream, milk, onion and chiles, adding salt and pepper to taste. Shred tortillas into bite-size pieces, putting half into bottom of 13 x 9 x 2 inch baking dish.

Cut chicken into small pieces and place half on top of tortillas. Pour half of sauce mixture over top. Repeat layers, ending with sauce on top. Sprinkle grated cheese over top. Bake covered at 350 degrees for 35 minutes. Uncover and bake 10 minutes more. Serves 6 to 8.