12 tortillas (corn)
4 chicken breasts or 1 whole chicken
2 cans cream of mushroom soup
1 can cream of chicken soup
2 cans green salsa sauce
1/2 c. strained chicken broth
1 lb. sharp cheese

Boil chicken with onions and parsley flakes until tender. Pull from bones. In large baking dish (9 x 15) put six tortillas broken in small pieces. Sprinkle with 8 tablespoons chicken broth; spread 1/2 chicken pieces over tortillas.

Mix undiluted soups and salsa sauce together and spread over top with cheese on top. Save 1/2 of the cheese for the last layer. Spread over chicken and repeat layer of tortillas, broth, chicken, soups.

Sprinkle with cheese. Sprinkle with Parmesan cheese and parsley flakes on top. Bake 1 1/2 hours at 300 degrees. Serves 12.