4 or 5 whole chicken breasts
Salt and pepper
Paprika
12 corn tortillas
1/2 c. butter, melted
3 tbsp. instant minced onion or 1 med. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 (7 oz.) can green chili salsa
1/2 c. sharp cheddar cheese, grated
1 c. sharp cheddar cheese, grated

Remove skin from chicken. Season with salt, pepper, and paprika. Wrap chicken in foil. Bake 1 hour in 400 degree oven. Cool. Bone cooled chicken; slice across grain into 1/4-inch strips. Cut tortillas into 1/2-inch strips. Bundle strips and slice into thirds. Toss tortilla pieces in melted butter.

Mix together onion, soups, milk, salsa and 1/2 cup grated cheese. In large shallow baking dish, layer half the tortillas; top with half the chicken, then half the soup mix. Repeat. If desired, casserole may be made to this point a day in advance, then refrigerated to blend flavors.

To bake, seal with foil and bake in 300 degree oven for 1 hour. Remove, top with remaining cheese. Cover and bake an additional 1/2 hour. Serves 6.