Mexican Chicken - cooking recipe

Ingredients

8 chicken breast halves
12 corn tortillas, cut up
1 can cream of chicken soup
2 cans mushroom soup
1 c. milk
1 onion, grated
1/2 small can green chilies, cut up, seeds removed
3/4 lb. grated sharp Cheddar cheese

Preparation

Grease large flat casserole.
Arrange in layers:
tortillas, chicken, chilies, sauce and cheese.
Refrigerate 24 hours.
Top with cheese and bake at 300\u00b0 for 1 1/2 hours.
Serves 6.