5 chicken breast halves
12 corn tortillas
2 can California green chilies
1 1/4 c. Cheddar cheese, grated
1/2 c. milk
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, grated
Salt to taste
Pepper to taste

Boil chicken until tender; bone and cut into thick pieces. Cut tortillas in 1 inch strips. Cut chilies into thin strips (or purchase already diced). Mix soups, milk and onions together. Butter a 3 quart casserole; sprinkle a little water on the bottom. Layer ingredients as follows: tortillas, chicken, chilies, soup and cheese. Repeat. Bake at 300 degrees for 1 1/2 hours. Can be assembled 24 hours ahead of time, then baked when needed.