4 whole chicken breasts
1 doz. corn tortillas
1 can mushroom soup
1 c. milk
1 c. chicken broth (from cooking breasts)
1 onion, finely grated
1 can green chili salsa
1 lb. Cheddar cheese, grated

Cook chicken and cut into large bite-size pieces. Cut tortillas in 1 inch strips or squares. Mix soup, milk, onions, salsa and chicken broth.

Butter large shallow baking dish. Put 3 tablespoons of broth in dish. Place alternate layers of tortillas, chicken and soup mixture in dish, ending with soup mixture. Top with cheese. Let stand in refrigerator 24 hours allowing flavors to blend. Bake at 300 degrees for 1 1/2 hours. Serves 8.