4 chicken breasts

(Cooked, skin removed, and cut into bite size pieces) or (small whole chicken, cooked, boned and skinned is an economical and tasty substitute).

1 can cream of mushroom soup
1 can cream of chicken soup (Cheddar cheese soup may be substituted for either of the soups)
1 can chicken broth (from the cooked chicken)
1 c. milk
4 oz. can chopped chilies (more if you want it hotter)
1 minced onion (or equivalent in onion flakes)
1 lb. grated cheese (may use less, especially if Cheddar cheese soup is used)
1 dozen corn tortillas (torn into pieces)

Mix all ingredients thoroughly. Put in 9 x 13 or 9 x 15 inch casserole, and bake at 350 degrees for an hour. Serves 8 to 10. Leftovers may be frozen and reheated in aluminum foil.

(This has enough pizazz to appeal to all who like Mexican food but enough mildness for those who do not care for the strongly flavored `tomatoey' Mexican foods.)