4 Whole chicken breasts
12 Corn tortillas, cut in 1 inch strips
1 pound Cheddar cheese, shredded
1 Can mushroom soup
1 Can cream of chicken soup
1/2 cup Milk
1 medium Onion, minced
2 medium Cans tomatoes and green chiles
1 dash Salt
1 dash Pepper
Serving Size : 6
Simmer chicken breasts in water with bay leaf, celery leaves, salt and pepper until tender, about 1 hour. Debone chicken and cut into bite size pieces. Blend soups, milk, onion, salt, pepper and cans of tomatoes and green chilies. Assemble in layers in crockpot in the following order: tortilla strips, sauce mixture, chicken pieces, cheese. Repeat layering until all ingredients are used. Cover and cook at 280 degrees F for 3 to 4 hours.