4 whole chicken breasts
1 c. milk
1 med. onion, chopped
1 can cream of mushroom soup
2 (7 oz.) cans Ortega green chili salsa
1 lb. grated Cheddar cheese
1 doz. corn tortillas

Wrap chicken in foil and bake at 350 degrees for 1 hour. Bone and cut into small pieces. Combine milk, onion, soup, and salsa. Cut tortillas in pieces. Pour drippings from chicken into 9 x 13 inch pan lined with 1/2 tortillas. Place 1/2 of chicken in pan, then 1/2 soup mixture and 1/2 cheese. Repeat layer. Refrigerate for 24 hours. Bake at 350 degrees for 1 hour, loosely covered with foil.

Note: May substitute 1 can cream of chicken soup and cut back to 1 can of salsa. Also add 1 to 2 tablespoons bottled taco sauce or half Cheddar and half Monterey Jack cheese.