Chicken Tortilla Special

One of many Mexican dishes I've cooked for years. I don't always refrigerate over night, but you can if you have time.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1 (2 -2 1/2lb)  broiler-fryer chickens, cooked and boned
• 1  dozen corn tortilla
• 1 (10 ounce) can  cream of mushroom soup
• 1 (10 ounce) can  cream of chicken soup
• 1  cup milk
• 1  small onion, chopped
• 1 (4 ounce) can green chili peppers
• 1⁄2 lb cheese, grated

Directions

1. Quarter tortillas. Mix soups, sauce, onion and milk together.
2. Butter casserole dish. Layer tortillas, chicken and soup mixture ending with soup mixture on top.
3. Cover with grated cheese. Let stand in refrigerator 24 hours or overnight.
4. Bake at 300 for 1 hour.