1 jar green chili salsa
4 whole chicken breasts
1 dozen flour or corn tortillas
1 1/2 c. cheddar cheese, grated
2 cans cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped fine

Wrap chicken breasts in foil and bake until tender (or they may be boiled). Bone and cut into bite-size pieces. Oil a 9 x 13 inch Pyrex pan. Cut tortillas in 1 inch strips. Put a layer of tortilla strips in bottom of pan. Mix soup, 1/2 cup of juice from chicken, salsa and onion together. Pour some of this mixture over tortillas and 1/3 of chicken. Add some grated cheese. Do this making 3 layers ending with cheese on top. Put in refrigerator overnight. Bake at 350 degrees for 1 hour. Let set 10 minutes before serving.

NOTE: Good even if it is not refrigerated overnight.