6 chicken breasts
2 doz. corn tortillas
1 can Cream of Mushroom soup, (with water)
1 can Cream of Chicken soup, (with water)
1 pkg. Jack cheese, grated
1 pkg. Cheddar cheese, grated
1 onion, chopped
1 sm. can green chiles, chopped

Boil chicken, skin and bone it, cut into small pieces. Cut tortillas into 1 inch squares. Mix soups, chiles and onions together.

In casserole dish, put a layer of tortillas, then layer of chicken, 1/2 the sauce, and 1/2 the cheese. Then make another layer of everything. Refrigerate for 24 hours. Bake at 350 degrees until hot and bubbly.