4 double chicken breasts, cooked in salted water
8-10 tortillas (found in refrigerator area of market or in a can)
2 cans mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1/2 can beef broth, undiluted
1 yellow onion, chopped
1 can (about 7 oz.) green chile salsa (a sauce)
1 lb. Tillamook or Cheddar cheese, grated
Salt and pepper to taste

Remove chicken from bones in large bite sized pieces. Cut tortillas in eighths. Mix the 2 soups and broth and soak the tortillas in this. Put all in casserole in layers as listed above. Refrigerate. When ready to bake, place in 300 degree oven, uncovered for 1 hour. Stir up from bottom of casserole before serving. Serves 6 amply. If you can't find green chili salsa, you may substitute red chile puree.