12 boneless chicken breasts
2 cans chile salsa
12 tortillas, cut in 1" strips
1 onion
1 c. milk
1 can cream chicken soup
1 can mushroom soup
2 bouillon cubes
1 lb. jalapeno Jack cheese
1 lb. mild Cheddar cheese

Cook chicken in bouillon for approximately 25 minutes in oven. Cut tortillas in 1 inch strips. Cut chicken in little pieces. Grate cheese. Mix soups with milk.

Then start by putting tortilla strips on bottom of buttered pan. Make layers of chicken, cheese, soups, tortilla strips and so on until all ingredients are gone. Put cheese on top layer. Bake for 50-60 minutes.