4 whole chicken breasts or 1 whole chicken
12 flour tortillas
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can Cheddar cheese soup
1 c. milk
1 c. chicken broth
1 onion, grated
1 (4 oz.) can mild green chilies
1/2 lb. grated Cheddar cheese
Bake the chicken in foil for 1 hour and debone (I usually cut up the raw chicken in pieces and stew it on
top of the stove). Tear the tortillas into pieces. Mix the soups, the onion, chilies and tortilla pieces together.
Add the chicken broth (I usually use 1 c. of the water I cooked the chicken in). Fold in the chicken meat. Pour
the mixture into a baking dish and bake at 350 degrees for 1 1/2 hours. During the last 20 minutes of baking add the
cheese on the top.