Mexican Chicken

• 4 skinned boneless chicken breasts
• 1 dozen corn tortillas
• 1 large can ortega green chilis, chopped
• 1 onion, chopped
• 1/4 cup (60 ml) cooking oil
• 4 cans cream of chicken soup
• 1 soup can of milk
• 4 cups (950 ml) grated cheddar cheese
• 4 cups (950 ml) grated Jack cheese
• salt and pepper, to taste

1. Bake chicken breasts at 350 degrees (175 C.) until done (about 30 minutes).
2. Cool chicken slightly, and cut into 2 inch pieces.
3. On stovetop, combine chopped chilis, chopped onion, cooking oil, soup, and milk.
4. Heat through and then stir in chicken.
5. In 13 X 9 inch baking dish, spread small amount of soup mixture across bottom, just to coat.
6. Tear tortillas into 2 inch wide strips and layer in bottom of pan to cover.
7. Top with more soup mixture and 1/3 of cheese mixture.
8. Repeat process twice, ending with cheese.
9. Bake uncovered in 350 degree (175 C.) oven for 30 to 40 minutes.
10. Let cool slightly, and cut into square servings.
11. Top with sour cream.

chicken breasts, corn tortillas, green chilis, onion, cooking oil, cream of chicken soup, milk, cheddar cheese, cheese, salt

Taken from online-cookbook.com/goto/cook/rpage/00018F (may not work)