4 whole chicken breasts (bake 1 hour at 400 degrees in foil)
1 doz. corn tortillas
1 can (4 oz.) diced chilies
1 can cream of mushroom soup
1 c. milk
1 chopped onion
1 lb. grated Cheddar cheese

bone chicken, cut in large pieces. Cut tortillas 1 inch strips. Mix soup with milk, onion chilies. Butter a flat pan or casserole dish. Put a little moisture from chicken on bottom. Layer tortilla strips, chicken mixture. Repeat layers. Top with mixture then cheese. Let stand in refrigerator overnight. Bake 1 hour at 300 degrees covered.