1 (10-3/4 oz.) can cream of mushroom soup
1 (10-3/4 oz.) can cream of chicken soup
1 3/4 cups milk
2 cups cooked chicken, chopped
1 large onion, finely chopped
1 cup salsa
2 1/2 cups grated cheese
12 corn tortillas, each cut into 8 pieces

Preheat oven to 350°F. Lightly butter two 8-inch square pans.

In a medium bowl, combine soups and milk. Stir to blend well. Add chicken, onion, salsa and 2 cups of the grated cheese. Divide between both pans. Layer tortilla pieces and chicken mixture, topping with chicken mixture. Top with remaining grated cheese. Freeze, if desired.

Bake thawed casserole at 350°F for 35 to 45 minutes, or until bubbly on edges and hot in the center.

Makes 2 casseroles (4 servings each).