1 lg. fryer or 4 or 5 breasts
1 doz. corn tortillas
1 lg. onion, chopped
1 can each cream chicken and cream mushroom soup
1 c. milk or juice of chicken
1 sm. can green chili salsa (Ortega)
1/2 lb. Cheddar cheese, grated

Wrap chicken in foil. Bake at 400 degrees for 1 hour or until done. Bone, cut into large pieces. Cut tortillas into one inch squares. Mix soup, onion, milk, salsa. Grease large baking dish (8/13) or casserole and put 2 or three tablespoon juice from chicken on bottom of pan. put layers of tortilla, layers of chicken, layers of sauce, alternating until gone ending with soup mixture. Top with cheese. Let stand in refrigerator at least 24 hours.