4 chicken breasts
1 dozen corn tortillas
1 sm. can diced green chilies
2 cans cream of chicken soup
1/2 lb. Cheddar cheese
1/2 lb. Jack cheese
1 1/4 c. milk

Cook chicken breasts, dice meat. Slice tortillas in 2-inch strips. Layer tortillas, chicken, diced chilies, grated cheese in 9x13 inch baking dish. Do this twice.

Mix 2 cans cream of chicken soup with milk. Pour over top. Let stand in refrigerator covered overnight. Bake at 325 degrees for 40 minutes.