2 cans cream of chicken soup
2 cans milk
1 med. onion, chopped
2 (4 oz.) cans diced green chilies
2 dozen soft corn tortillas
2 c. grated cheddar cheese
6 chicken breasts

Cook chicken and onion; cool and bone. Heat soup and milk in large saucepan until bubbly. Tear tortillas and put in hot soup mixture. Alternate in layers in greased 9x13 dish - soup mixture, chicken, green chilies, grated cheese. I usually get 3 layers. Bake at 350 degrees for 25 minutes.