Chicken South of the Border

• 4 large cooked chicken breasts
• 12 corn tortillas
• 1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of celery soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup milk
• 12 medium onion, finely chopped
• 12 cup minced green chili pepper (not jalapeno)
• 1 lb grated monterey jack cheese

1. Cut cooked chicken into bite size pieces.
2. Cut tortillas in 1" squares.
3. Combine soups, milk, onion and chiles.
4. In deep buttered casserole, place layers of checken, tortillas and soup mixture.
5. Top with grated cheese.
6. Cover with foil and let sit in refrigerator for 24 hours.
7. Remove from refrigerator and bake, uncovred, in 325 degree oven for 1 1/2 hours.
8. Add milk if necessary to prevent drying out while baking.

chicken breasts, corn tortillas, cream of mushroom soup, cream of chicken soup, milk, onion, green chili pepper, cheese

Taken from www.food.com/recipe/chicken-south-of-the-border-105966 (may not work)