4 whole chicken breasts
1 doz. corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 onion, grated
1 can Ortega green chili salsa
1 lb. cheddar cheese, grated

Wrap chicken breasts in aluminum foil and bake in 400 degree oven for 1 hour or until chicken is tender. Open foil and cool.

Bone chicken and cut in large pieces. Cut tortillas into 1" strips or squares. Mix soups, milk and onion and add the chili salsa.

Butter a large shallow baking dish. Add 3 or 4 tablespoons of the juice from the chicken in bottom of the dish.

Place a layer of tortillas on bottom a layer of chicken on top and spoon over chicken some of the salsa soup mixture. Repeat layers, making 2 or 3 ending with liquid on top. Top with cheese. Let stand in refrigerator 24 hours. This is extremely important as this gives all the ingredients a chance to blend. Next day, bake in 300 degree oven for 1 to 1 1/2 hours until bubbly hot.