4 chicken breasts

Bake in foil and save broth. Or - may use left over turkey or chicken - about 3 cups.

1 can each cream of chicken and mushroom soup
1 grated onion
1 c.milk
1 (7 oz.) can diced Ortega chilies
1/2 lb. grated Cheddar cheese
9 corn tortillas, cut in strips

Bone and cut chicken into bite size pieces. Pour broth into saucepan and mix well with soups, milk, onions and chilies. Put layers of tortillas, chicken, soup mixture and cheese in 9 x 13 inch pan. Repeat until all used. Cover with foil and bake one hour at 300 degrees.