Chicken Tortilla Casserole - cooking recipe

Ingredients

4 whole chicken breasts or 8 to 10 thighs
1 doz. corn tortillas
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
2 small cans green Ortega chilies, diced
1 lb. Cheddar or Longhorn cheese, grated
1 small onion, minced
1 c. chicken broth
1/2 c. milk

Preparation

Simmer chicken, covered, in 2 cups of water until tender. Cool, debone and cut into 1-inch cubes.
Reserve 1 cup chicken broth.
Combine soups, onion, chilies and chicken broth.
Cut tortillas in 1-inch wide strips.