1 whole chicken (lg.)
1 dozen corn tortillas
1 can each chicken and mushroom soup
1 c. milk or chicken broth
1 tsp. salt
1 med. onion, chopped
1 5-7 oz.) green chiles, chopped or Ortega sauce
1 lb. cheddar cheese, grated or chopped

Boil chicken until tender. Cool; chop in big pieces. Cut tortillas in quarters. Mix soups, milk or broth, onion. Butter a 3-quart casserole and put broth in bottom. Place a layer of chicken on tortilla, then part of soup mix. Continue until all ingredients are used, ending with soup mixture. Top with grated cheese. Let stand in refrigerator overnight. Bake at 300 degrees for 1 hour.