Mexican Chicken Casserole - cooking recipe

Ingredients

2 large or 4 large half chicken breasts
1/2 stick margarine
1 onion
1 can mushroom soup
1 can cream of chicken soup
1 can tomatoes and green chilies
1 c. milk
1 pkg. corn tortillas (10 to 12)

Preparation

Boil and bone chicken.
Saute onion in margarine.
Add soups, milk and chilies.
Layer tortillas, chicken and sauce in large casserole.
Top with Cheddar cheese.
Bake in 350\u00b0 oven until hot. This is much better made 24 hours before serving.