1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. can chopped green chilies
1/2 sm. jar mild salsa
1/2 med. to lg. onion, diced
4 chicken breasts
1 pkg. (12) corn tortillas
1-2 lbs. Longhorn Cheddar cheese

Mix in bowl the first 5 ingredients; set aside. Boil, skin and cut into bite-size pieces the chicken breasts. Cut the corn tortillas into 1 inch strips. Layer chicken, dollops of sauce, tortillas (flush) side by side in a 9x12 inch baking dish. Repeat until 3 layers exist. Top with shredded longhorn Cheddar cheese. Bake at 350 degrees for 45 minutes - 1 hour until hot and bubbly.