5 or 6 chicken breasts
1 doz. corn tortillas, cut in 1" strips
1 lb. grated Cheddar cheese
1 sm. (4 oz.) can diced Ortega Green Chilies
1 can cream of chicken soup
1 lg. onion, finely chopped
1 1/2 c. milk

Wrap chicken in foil and bake at 400 degrees for 1 hour; let cool. Bone and cut into large chunks. Mix soups, chilies, milk and onion. Butter a large casserole (9x12 or 10 1/2 x 15 inch). Put 4-6 teaspoons chicken broth into dish. Layer tortilla strips into dish, then chicken, then soup mixture. Continue layering ending with soup mixture. Cover with cheese (or wait until last 15 minutes of cooking) and set in refrigerator for at least 8 hours but 24 hours is best. Bake at 350 degrees for 1 1/2 hours.