4 boneless, skinless chicken breasts, boiled then cut in pieces
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups milk
1/2 tsp salt
1/2 onion, finely chopped
1 (7 oz) can green chile
2 1/2 cups grated cheese, seperated
12 corn tortillas, cut in pieces
In large bowl, combine soups and milk. Stir to blend well. Add chicken, salt, onion, green chiles and 2 cups of cheese. In a large casserole dish (rectangle), layer tortilla pieces in bottom of dish. Top with a layer of chicken mix. Repeat layering process once more. Top with remaining cheese.
Bake 35-40 minutes, uncovered at 350.
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