3-4 c. chicken, cut up
6 sm. (or 3 lg.) corn or flour tortillas
1 lg. onion, diced
2 tbsp. oil
1 (4 oz.) can green chiles, seeded & finely chopped
1 can cream of mushroom soup
2 c. Cheddar cheese, grated
2 c. mozzarella cheese, grated
1 c. salsa

Saute onions in oil. Add chiles, soup and 1/2 grated cheeses. Cook slowly until cheese melts. Line a buttered 1 1/2 quart casserole with 1/2 the tortilla pieces. Cover with 1/2 the salsa. Layer with 1/2 the chicken, then 1/2 the cheese sauce. Repeat layers. Top with rest of cheese. Bake at 325 degrees for 50-60 minutes. Let sit for 10 minutes.