1 1/2 - 2 c. chicken, cooked
1 can green salsa
1 can cream of chicken soup
1 can cream of mushroom soup
1 med. onion, chopped
1 1/2 c. milk
1 doz. tortillas

Cut up chicken. Cut tortillas in strips like noodles. Layer chicken, onion and tortilla strips. Mix soups, salsa and milk and pour over chicken and tortilla strips. Refrigerate for 2 days or more so that the tortilla strips become well softened. Top with 1 1/2 to 2 cups grated sharp cheese. Bake at 350 degrees 30 to 40 minutes or until bubbly and hot.