4 whole chicken breasts (or 2 chickens)
1 dozen corn tortillas, cut in 1 inch squares
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. half and half cream
1med. onion, finely chopped
2 cans green chili salsa
1 lb. cheddar cheese, grated
Salt and pepper
1 pkg. frozen broccoli

Season chicken with salt and pepper. Wrap in foil and bake at 350 degrees 1 hour and 15 minutes or until tender. Save dripping. Skin and bone chicken, cut into large pieces. Mix soups, cream, onions, broccoli (thawed) and salsa together. Butter a large shallow baking dish. Pour 1/4 cup chicken dripping in bottom of dish. Alternate layers of tortillas, chicken, cheese and soup mixture in baking dish until all is used. This will make 2 layers. Refrigerate at least 24 hours before baking. Bake at 300 degrees for 1 1/2 hours.