4 chicken breasts
1 c. milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 med. onion, grated
2 (7 oz.) cans green chile salsa
3 tbsp. chicken broth or water
12 corn tortillas, cut in 1 inch strips
1 lb. Cheddar cheese

Boil chicken until done. Remove skin and cut chicken into bite size pieces. Set aside. In saucepan mix milk, soups, onion and salsa. Heat until blended. Grease 13 x 9 inch baking pan with butter. Sprinkle broth over bottom of pan. Layer 1/2 tortilla strips, chicken and sauce (approximately 2 cups sauce). Repeat.

Cover and refrigerate 24 hours. Top with cheese just before baking. Bake at 300 degrees for 1 1/2 hours.

NOTE: Recipe can be divided in half using square baking dish and cooking for approximately 1 hour.