3 or 4 chicken breasts (wrap in foil, bake at 400 degrees about 1 hour)
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 onion, grated or chopped
2 cans (7 oz.) chili salsa, Ortega green
3/4 lb. grated cheddar cheese

Cut chicken into bite size pieces. Cut corn tortillas into 1 inch strips or squares and fry. Mix together. Butter large baking dish, add 2 or 3 tablespoons broth or water to bottom of dish. Layer casserole, tortillas, chicken, onion sauce. 2 or 3 layers ending with sauce. Top with 3/4 pound grated cheddar cheese. Bake at 300 degrees for 1 - 1 1/2 hours or until bubbly hot.