1 pkg. corn tortillas
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 (16 1/2 oz.) jar mild salsa
1 (15 oz.) can chili with beans
1 (15 oz.) can tomatoes (cut into pieces)
3/4 can milk
1 sm. brick Jack and Cheddar cheese, grated
8 pieces of chicken (cooked and cut up)

Place a small amount of butter in a 9x13 dish. In the bottom put a layer of tortillas. Mix the chicken and mushroom soup with 3/4 can milk. Add chili, salsa, chicken and tomatoes. Pour some of the mixture over the tortillas, then sprinkle some of the cheese over the mixture. Continue to layer with tortillas, mixture and cheese. Bake 1 hour at 350 degrees. Let stand about 5 minutes before serving. Can be made the night before and refrigerated. 8-10 servings.