4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can green chilies salsa
12 corn tortillas
1 onion, grated
1/2 lb. grated cheese

Place chicken in saucepan; add water to cover. Simmer until chicken is tender. Drain chicken, reserving 1/2 cup broth. Strip meat from bones. Cut tortillas in 1-inch-wide strips.

Combine soups, salsa, and onion. Pour reserved chicken broth into large, shallow casserole. Layer half the tortillas, half the chicken and half the soup mixture in casserole. Repeat layers; spread cheese over top.