3 whole chicken breasts, cooked and boned
1 med. onion, chopped fairly fine
1 c. milk or chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. mild Cheddar cheese, grated
1/2 jar medium-hot chile salsa or 1 can Ortega green chile salsa
1 dozen corn tortillas
1 jar whole button mushrooms

Or use 2 (12 oz.) cans boned chicken or leftover chicken, cut into bite-size pieces.

Cook raw chicken by boiling in about 2 cups water with a bay leaf and 3 black peppercorns and a dash of salt. When done, remove bay leaf and peppercorns and, if you wish, you may substitute this stock for the milk, or use half stock and half milk.

In a greased or sprayed 2-quart casserole, place 6 of the tortillas on bottom and sides.

Mix onion, milk or stock and chile salsa and mushrooms together. Mix in half of the cheese. Add the cubes, boned chicken to this mixture and pour half of it over the tortillas. Place remaining tortillas on top, and add the rest of the chicken mixture. Top with remaining grated cheese. Refrigerate a few hours before cooking. Bake at 350 degrees for about 45 minutes or until hot and bubbly. Serves 6.