3 to 4 chicken breasts, cooked
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1/4 to 1/2 minced onion
1/4 to 1/2 lb. Cheddar cheese, shredded
1 can green chile salsa (optional)

Cut cooked chicken in bite-size pieces. Cut tortillas in 1 inch pieces. Mix soups, milk, onion, salsa. Grease large shallow casserole. Place half of tortillas on bottom.

Cover with half of chicken and half of sauce. Repeat. Top with shredded cheese. Refrigerate overnight. Bake at 300 degrees for 1 1/2 hours. Serves 8.