3 whole chicken breasts, skinless
1 dozen lg. flour tortillas
4 oz. whole green chiles
1 lb. grated mild cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1 onion, finely chopped

Wrap chicken in foil and bake 1 hour at 400 degrees. Bone and cut in large pieces. Cut tortillas in 1-inch wide strips. Seed peppers and cut in thin strips. Mix soups, milk and onion. Butter 9x13 inch shallow pan; sprinkle with 1 teaspoon water on bottom.

Layer solid tortillas, chicken, peppers, soup. Repeat (no chicken on top or bottom). End with cheese on top. Let stand in refrigerator 24 hours to blend. Bake at 300 degrees for 1 hour. Serves 6. Can be frozen.

Since this recipe takes some time to make, I double the recipe, divide into 2 pans and freeze one. I guarantee you'll love it!