2 lbs. chicken breast
1 doz. corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 grated onion
2 (7 oz.) cans green chili salsa (Ortega)
1/2 lb. sharp cheddar cheese, grated
1/2 lb. Jack cheese, grated

Wrap chicken breast in foil and bake at 400 degrees for 1 hour or until tender. Debone and cut into large pieces. Cut tortillas into 1 inch strips. Mix soup, milk, onion and salsa. Put 2 or 3 tablespoons of broth or water into large shallow dish (9 x 13 inch or larger). Place layer of tortillas, then layer of chicken, then soup mixture. Repeat layers. top with cheese. Let stand in refrigerator 24 hours. Bake at 300 degrees for 1 hour. Cover with foil to bake.