4 whole chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 can mushroom soup
1 can Ortega Green Chili Salsa, mild
1 c. milk
1 lg. onion, chopped fine
1 lb. grated cheese, sharp cheddar

Salt chicken, wrap in foil and bake 1 hour at 400 degrees. Cool, remove from bone and cut up. Break up tortillas into bite size pieces and put 1/2 on bottom of 9 x 13 buttered dish. Spread 1/2 chicken - mix soup, milk, salsa (use only 1 can) and onion and pour 1/2 over first layer. Put on layer of cheese. Repeat layer and top with remaining cheese.

Important: REFRIGERATE OVERNIGHT!!!! (Cover with Reynold's wrap.)

Next day or evening, bake at 300 degrees for 1 1/2 hours. ABSOLUTELY DELICIOUS!!