4 whole chicken breasts (4 c.), cooked, boned & cut into pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 (15 oz.) can Hormel chili, no beans
1/2 c. salsa or taco sauce
1/2 c. milk
1 sm. can chopped green chilies (opt.)
1/4 c. onion, chopped fine
8 corn tortillas
1/2 lb. shredded sharp cheddar cheese
1/2 lb. Monterey Jack cheese, shredded or taco cheese, shredded or Mozzarella

Mix together in large bowl the soups, chili, salsa, milk, onion, chilies. Tear tortillas into small pieces. Layer chicken, tortillas, sauce, cheese in that order and repeat layers. Bake at 350 degrees, uncovered for 45 minutes. Serve with salsa over or on the side. Freezes well.