4 chicken breasts or 1 whole chicken, cooked
1 doz. corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 onion, chopped
1 (4 oz.) can Ortega green chilies, chopped
1 lb. Cheddar cheese, grated

Cut chicken into bite size pieces. Cut tortillas into 1-inch strips. Mix soups, milk, onion and chilies. Into a greased 9 x 13-inch baking dish, layer one-half of the tortilla strips, chicken, soup mixture and grated cheese. Repeat with remaining ingredients in same order. Allow to stand in refrigerator for 24 hours.

Bake at 350°F for 30 to 45 minutes.

Serves 8 to 10.