The recipe I posted here is doctored a little from the one I ended up using for dinner last night. I was a little concerned about having people over for dinner and serving them casserole. It feels kind of like a cheat, or maybe a little too white trash, but they asked for the recipe, so I’m guessing it was OK.

1 whole roasted chicken (fryer size, bake at 400 for one hour or buy it roasted from the store)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup of milk
1 can diced green chiles (it’s the little can)
1/4 of finely chopped onion
one dozen quartered corn tortillas
8 oz. grated cheddar cheese

Bone the chicken (heh, gets me every time)
Mix all the ingredients except cheese and tortillas together
Grease a casserole pan (I used butter flavored Pam) and line with one layer of corn tortillas.
Pour one third of mixture in, put another layer of corn tortillas, more chicken mix, another layer of corn tortillas, top with remaining chicken mix and refrigerate (covered) for 4-6 hours.
Bake on 350-400 for 40 minutes, then add the cheese on top, bake for 15 more minutes.

Be prepared to be sad that you won’t have many leftovers. This casserole is delicious.