2 pkgs. boneless, skinless, chicken breasts
6-8 flour tortillas
Jack cheese, grated (lots)
1 can cream of chicken soup
1 can golden mushroom soup
1 sm. can Los Palmas red chili sauce
1/3 can diced Ortega green chilies
1 c. milk

Boil chicken breast until done, let cool. Meanwhile, mix all liquid ingredients and add chilies. Simmer 15 minutes. When breasts are cool, shred into pieces. Spray 9 x 13 inch pan with Pam. Add small amount of sauce, layer with tortillas, then chicken, cheese, sauce, tortillas, chicken, cheese, etc., until all ingredients are used. Bake at 350 degrees approximately 1 hour.