4 chicken breasts
1 doz. corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 onion, grated
1 1/2 cans (7 oz.) Ortega green chile sauce
3/4 lb. Cheddar cheese

4 chicken breasts (wrapped in foil). Bake at 400 degrees for 1 hour (cook any way) skin and cut into bite-size pieces. 1 dozen corn tortillas, cut into 1 inch squares or strips.

Mix together:

1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 onion, grated
1 1/2 cans (7 oz.) Ortega green chile sauce

Next, butter a large casserole. Spoon in 3 or 4 teaspoons broth, layers of tortillas, chicken, sauce, top with approximately 3/4 pound grated Cheddar cheese. Refrigerate 24 hours. Bake at 300 degrees for 1-1 1/2 hours.