Chicken Tortillas

• 2 chicken breasts, cooked
• 1/2 onion, grated
• 1/2 can (10 3/4 oz. each) cream of mushroom and cream of chicken soups
• 1/2 (7 oz.) can green chilies
• 1/2 c. milk
• 6 corn tortillas, cut into triangles
• 1/2 lb. Cheddar cheese
• 1 1/2 canned green chilies, seeded and diced

1. Debone chicken.
2. Cut into large pieces; set aside.
3. In a bowl, combine onions, the soups and milk, blending well.
4. In a 1 1/2-quart buttered casserole, layer half tortillas, chicken, sauce and cheese.
5. Sprinkle with the green chilies.
6. Repeat the layers once more until all ingredients are used, ending with cheese on top.
7. Cover and refrigerate for 24 hours.
8. Remove cover.
9. Bake at 300u0b0 for 1 hour.

chicken breasts, onion, cream of mushroom and cream of chicken soups, green chilies, milk, corn tortillas, cheddar cheese, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1074790 (may not work)