4 chicken breasts
1 (4 oz.) can green chili salsa
1 (12) pkg. corn tortillas
3/4 lb. grated cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 med. onion, grated

Wrap chicken in foil; bake 1 hour. Reserve liquid from cooked chicken. Salt and pepper chicken, bone and tear into bite size pieces.

Grease large casserole dish. Cut tortillas into 1 inch strips. Layer on bottom of dish approximately 3-4 tortillas, cut. Mix soups, milk, juice from chicken, onion and salsa in large bowl.

Layer in dish: tortillas, chicken, soup, cheese, then repeat.

Cover with foil and refrigerate overnight. Bake following day in oven at 325 degrees for 1 1/4 hours. Set out 10 minutes before serving. Serves 6-8.