4-6 chicken breasts
Boil 1 hour; bone and cube meat
1 cup cream of mushroom soup
1 cup sour cream
1 cup milk
1 small can green chiles
12-15 corn tortillas-cut into quarters
1 medium onion diced
Shredded Monterey Jack cheese (or any mild yellow shredded cheese)
Mix soup, sour cream, milk and chiles. Combine chicken and onion. Grease a 9 x 13-inch pan. Layer tortillas, chicken and sauce. Repeat, ending with tortillas, sprinkle with cheese.
Bake uncovered at 325Â°F 30 minutes or covered at 350Â°F for 1 hour.