3 c. cooked chicken
1 can cream chicken soup
1 can cream mushroom soup
1 c milk
1 sm. can diced green chilies
1 onion chopped
1 dz. corn tortilla
4 c. cheddar cheese grated

Combine soups, milk and onions. Grease large shallow baking
dish, add 2T water. Layer tortilla, chicken, then soup mix; top
with cheese, refrigerate for 24 hours. To Freeze: Cover with
foil and seal well. Label and Freeze. To Serve: Thaw overnight
in the refrigerator. Bake at 300 for 1 to 1 1/2 hours until
piping hot. Serves: 6