1 dozen corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 c. milk
1 grated onion
1 (7 oz.) can Ortega green chili salsa
1/2 lb. grated Cheddar cheese
1/4 c. Parmesan cheese
Salt and pepper to taste
1 whole chicken

Wrap chicken in foil. Bake 1 hour at 400 degrees. Debone and shred. Grease 9x13 inch casserole dish. Cut tortillas into 1-inch strips.

Layer tortillas, chicken, soup mixture, cheese; repeat. Refrigerate 24 hours. Bake at 300 degrees for 1 1/2 hours covered and 1/2 hour uncovered.