4 chicken breasts or 1 frying chicken
1 dozen corn tortillas
8 oz. Monterey Jack cheese, shredded
8 oz. sharp Cheddar cheese, shredded

SAUCE:

1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. chicken broth
3-4 tbsp. green chile salsa
1 (15 oz.) can chili without beans
1 onion, chopped

Cook chicken; cut into bite-size pieces. Cut tortillas 1-inch wide and in half. Layer chicken and tortillas in 3-quart casserole. Combine sauce ingredients; pour over chicken and tortillas. Sprinkle with cheeses. Bake, covered, 15 minutes; uncover and bake 30 minutes longer. Yield 6-8 servings.