2 whole chickens (cooked and cut up)
1 1/2 doz. corn tortillas
2 cans cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. milk (will seem runny, but absorbs when standing and cooking)
1 1/2 onion, grated
2 cans green chile salsa (Ortega)
3/4 lb. grated Cheddar cheese (save some cheese for topping)
3/4 lb. grated Monterey Jack cheese
1 1/2 tsp. oregano flakes

Cut tortillas in 1 or 2 inch pieces. Mix all ingredients together. Stir well. Put in large baking dish 9 x 13. Top with some Cheddar cheese. Let stand in refrigerator 24 hours. Bake at 300 degrees for 1 to 1 1/2 hours. Serves 10. Can be made ahead and frozen.