2 or 3 whole chicken breasts About 15 corn tortillas 1 onion, chopped 1 small can green chiles, chopped 2 cups grated Monterey jack cheese 1 can cream of mushroom soup 1 can cream of chicken soup 1 soup can water or chicken broth 1 clove garlic
Cook chicken in water until tender; remove skin; cut or shred into bite size pieces. Mix onion, chiles, soups, water or broth and garlic together with chicken in saucepan. Bring to boil; then remove from heat. Cut tortillas into 1-inch pie shaped pieces. Layer tortillas, chicken soup mixture and cheese alternately to make 6 layers in a large casserole. Bake 45 minutes, uncovered, at 350 degrees F.
NOTE: 2 tablespoons hot sauce may be added if desired.
