4 whole boneless skinless chicken breasts (8 pieces)
1 c. milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 med. onion, grated
2 (7 oz.) can green chili salsa or 2 bottles mild green taco sauce
2 or 3 tbsp. chicken broth or water
12 corn tortillas cut into 1 inch strips
1/2 to 1 lb. shredded cheddar or Co-jack cheese

Cut meat into large pieces and cook in non stick pan until white. Mix milk, soups, onion and chili salsa in saucepan and stir until blended. Grease 13 x 9 inch baking pan. Sprinkle broth over bottom. Layer half tortilla, chicken and sauce then repeat. Cover and refrigerate 24 hours. Top with cheese before baking at 300 degrees for 1 1/2 hours. Serves 8.