Chicken Con Tortilla - cooking recipe

Ingredients

12 chicken breasts
1 can cream of chicken soup
1 can Ortega green chilies, chopped
1 pkg. corn tortillas, broken into bite-size pieces
1/2 lb. Tillamook cheese
1 can mushroom soup
1/2 c. milk
1 onion, grated or chopped fine

Preparation

Cook and debone chicken breasts.
Cut into pieces.
Mix soups with milk.
Add onions and tortillas.
Using a 9 x 13-inch pan, layer 1/3 tortilla mixture, 1/2 of the chicken pieces and 1/2 Ortega chilies.
Next add 1/3 of the grated cheese.
Repeat, ending with tortilla mixture and cheese on top.
Bake at 300\u00b0 to 325\u00b0 for 1 hour.
This recipe is even better the next day!!! Serves 8.