8 c. cooked chicken, boned
2 pkgs. corn tortillas, cut in strips
2 cans cream of chicken soup
2 c. milk
1 minced onion
2 cans green salsa sauce
Jack cheese

Combine soup, onion, milk and salsa. Heat until blended. Grease 3 quart rectangular casserole. Alternate layers of tortillas, chicken and soup mixture. Top with thin slices of Jack cheese. Refrigerate overnight. Bake 1 1/2 hours at 300 degrees.