4 whole chicken breasts
1 doz. corn tortillas
1 can cream of chicken soup
1 can mushroom soup (1/3 less salt okay)
1/2 c. green onions, chopped
1 can green chile salsa
1/2 can green chiles, chopped
1 lb. Cheddar cheese, grated
1 c. milk

Wrap chicken in foil and bake at 400 degrees one hour or until tender. Bone and cut into large pieces. Cut tortillas into 1 inch strips or squares. Mix soups, milk, onion, salsa and green chilies. Grease a large shallow baking dish. Place a tablespoon or two of chicken stock in bottom of baking dish. Place a layer of tortillas in dish, then chicken, then soup mixture. Continue layers until all ingredients are used, ending with soup mixture. Top with cheese. Let stand in refrigerator 24 hours to allow flavors to blend. Bake at 300 degrees 1 to 1 1/2 hours. Serves 8. Freezes very good. Don't salt chicken as other ingredients will furnish salt needed. 1 dozen tortillas are usually too many unless chicken breasts are very large. Good dish to make ahead of time.