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.