Chicken Enchilada Casserole - cooking recipe

Ingredients

6 to 8 chicken breasts, cooked
1 lb. Cheddar or 1/2 Monterey Jack
1 doz. corn tortillas, break into little pieces
1 can cream of mushroom soup
1 can Cheddar cheese soup
1/2 c. onion
1/2 c. milk
1 c. sour cream
2 small cans green chilies

Preparation

Refrigerate for 24 hours, then bake at 350\u00b0 for 60 to 90 minutes.