4 chicken breasts (1/2 breasts)
1 doz. tortillas
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 c. milk
1 medium onion, grated
1 (7 oz.) can green chili salsa (mild)
1/2 lb. Cheddar cheese

Wrap chicken breasts in foil and bake at 400°F for 45 minutes. Bone and cut in large pieces. Cut tortillas into 4 pieces. Mix soups, milk, onion and salsa together. Butter pan and add small amount of juice from chicken. Place in layers tortillas, chicken and soup mixture, ending with soups. Top with grated cheese. Can be made ahead and let stand for 24 hours in refrigerator.

Bake 1 hour, with cover, at 300°F.