4 chicken breasts
12 corn tortillas, cut into 1-inch squares
1 can cream of chicken soup
1 c. milk
1 medium onion, grated
1/2 can green chile salsa
1 lb. sharp Cheddar cheese, grated

Bake chicken breasts in foil, wrapped tight, at 300°F for 1 hour. Shred into bite size pieces. Mix in bowl the soups, milk, onion and green chile salsa. Layer tortillas, soup mix, cheese and chicken. Sprinkle cheese on top. Cover and bake at 300°F for 1 1/2 hours.

Serves 4.