Cooking Our Way

3 cups cooked chicken cut into bite sized pieces
1 onion, chopped
1 4 oz. can green chilies, drained and chopped
1 cup milk
1 can cream of mushroom soup
1 can cream of chicken soup
2 T. margarine, melted
12 small flour tortilla, quartered
1 lb. cheddar cheese, grated

Combine chicken, onion, green chilies, milk and soups.  Set aside.  Pour margarine in a 9 x 13 inch pan and coat bottom.  Layer bottom of pan with tortilla quarters, chicken mixture and cheese.  Repeat ending with cheese on top.  Refrigerate over-night.  Bake in pre-heated oven for 1 hour or until hot and bubbly.  Makes 6 to 8 servings.