4 chicken breasts, baked & sliced or 4 cans boned chicken
1 doz. corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 soup can milk
1 onion, minced
1 can Ortega green chili salsa
1/2 lb. Cheddar cheese, grated
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic

In saucepan, mix together the 2 soups, a 1/2 can of milk, salsa, salt and pepper and minced onion. Stir well until blended and simmer for a few minutes.

Cut tortillas into 1 inch strips. Place a little of the sauce mixture on the bottom of a 3 quart baking dish; place a layer of tortilla strips, chicken, then some soup mixture. Sprinkle with a little cheese but save most of the cheese for the top. Continue with the second layer, ending with the soup mixture. Top with the remaining cheese. Let the casserole stand in refrigerator several hours or overnight before baking. This allows the flavors to blend. Bake at 350 degrees for about 30 minutes. Let stand a bit before serving.