2 cans cream of mushroom soup
16 oz. sour cream
6 chicken breasts, boiled then cubed
Cheese, your choice (I use Monterey Jack)
2 cans cream of chicken soup
1 (7 oz.) can ortega chilies, diced
1 doz. corn tortillas, cut in triangles

Mix and heat first 4 items until hot. Remove from heat; stir in chicken and tortillas. Layer mixture and cheese (do not top with cheese) in casserole. Bake at 350 degrees for about 25 minutes. Add top layer of cheese and bake for 5 more minutes. Serves 10 to 12.