4 whole chicken breasts
1 dozen corn tortillas
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 c. milk
1 onion, grated
1 can Ortega chili peppers, shredded
1 can Ortega chili salsa
1 lb. cheddar cheese, grated

Wrap chicken breasts in foil and bake at 400 degrees for 1 hour or until tender. Bone chicken and cut into large pieces. Cut tortillas into 1" strips. Mix soups, milk, onion, salsa and peppers. Butter a large, shallow baking dish. Put a tablespoon or two of juices from chicken in bottom of baking dish. Place a layer of tortillas in dish, then chicken, then soup mix. Top with cheese. Let stand in refrigerator for 24 hours to allow flavors to blend. Bake at 300 degrees for 1 1/2 hours. Serves 6.