4 whole chicken breasts
1 doz. corn tortillas, cut in 1 inch sq.
1/2 lb. sharp Cheddar cheese, grated
1 1/2 lb. Jack cheese, grated
1 (7 oz.) can Ortega chiles, diced
1 (7 oz.) can chili salsa
1 can mushroom soup
1 can cream of chicken soup
1 onion, chopped

Bake chicken 1 hour in foil at 350 degrees. Mix together soups and chiles and onion. Break chicken into small chunks. Butter 13 x 9 inch pan and place 2 tablespoons water in pan. Layer tortilla, chicken and soup mix and cheese. Repeat. End with cheese on top. Let stand 24 hours in refrigerator. Bake 1 hour at 350 degrees. Serves 8-10.