5 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 (7 oz.) can Ortega green chili salsa
1 (7 oz.) can evaporated milk
1 lb. cheese, shredded
1 doz. corn tortillas

Bake chicken at 350. Mix together soup, salsa and milk; cut tortillas in 6th's; layer half in bottom of 9x13 pan. Cut chicken breasts down center and put half on top of tortillas - 1/2 sauce - 1/2 cheese - repeat. Refrigerate overnight. Bake uncovered at 300 for 1 hour. (Can be frozen.) Serves 6 to 8.