1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
2 cans green chili salsa
1 sm. onion, chopped
12 tortillas, cut into 1" slices
4 c. cooked chicken breasts, cut into bite size pieces

Combine the first 5 ingredients. Pour 4 tablespoons of water into bottom of 10"x13" pan. Layer 1/2 of tortillas then chicken then the sauce. Layer 1/2 of tortillas then chicken then the sauce. Repeat once. Top with cheese. Refrigerate for 6 to 8 hours or overnight. Bake at 325 degrees, cool slightly before serving. Serves 8 to 10.