4 whole chicken breasts or other boned chicken, cut into 1 inch pieces
8 or 9 lg. flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 med. onion
1 c. mild salsa sauce
1/2 lb. grated Jack cheese
1/2 lb. sharp Cheddar, grated

Cook chicken, save 1 cup liquid. Cut tortillas in 1 inch pieces. Mix the soups, milk, onions, salsa in greased 9 x 13 inch casserole. Put chicken liquid, then tortillas, then chicken and cheese. Make two layers, pour soup sauce over. Store in refrigerator for 12-24 hours before baking (optional). Bake at 300 degrees about 1 1/2 hours.

For color garnish top casserole with grated cheese, olives, green onions, diced tomatoes.