6 chicken breasts, boned, cooked & cut into lg. pieces
12 corn tortillas, cut in strips
3 tbsp. bouillon
1 1/2 c. Cheddar or Jack, shredded

SAUCE:

1 can cream of chicken soup
1 (4 oz.) can diced green chilies
1 c. milk

Arrange tortillas to cover bottom of large, greased, shallow baking pan. Sprinkle with bouillon. Cover with 1/2 chicken, then 1/2 sauce. Repeat. Top with cheese. Refrigerate 24 hours if possible. Bake 1 hour uncovered at 300 degrees. Freezes well.