Chicken Tortilla Casserole - cooking recipe

Ingredients

4 to 5 whole chicken breasts
1 doz. corn tortillas
1 can whole chili peppers
1 lb. mild Cheddar cheese, grated
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1 onion, grated
salt and pepper to taste

Preparation

Wrap chicken breasts in foil; bake for 1 hour at 400\u00b0.
Debone and cut into large, thick pieces.
Cut tortillas in 1-inch strips. Mix the soups and milk; set aside.
Butter a large casserole; lightly sprinkle a little water on the bottom.
Layer ingredients as follows:
tortillas (solidly arranged), then chicken, peppers, onion, cheese and a little of the soup.
Repeat layering, being sure not to have chicken on the bottom or the top.
Let stand in the refrigerator 24 hours to blend flavors.
Bake at 300\u00b0 for 1 hour.
Serves 8.