6 chicken breasts, cooked & deboned, broken into bite-size pieces
1 doz. corn tortillas, straight from pkg., do not cook
1 can cream of chicken soup
1 can green chili salsa or tomatoes & green chilies
1 soup can milk
2 c. grated cheddar cheese

Cut chicken into bite-size pieces. (Can use more than 6.) Cut tortillas into quarters. Mix soup, milk and salsa. Heat until smooth. Layer in 2 1/2 quart casserole the following.

1. Start with small amount of soup mix.

2. Lay tortilla quarters over soup mix.

3. Put part of chicken over tortillas.

4. Pour part of soup mix over chicken.

5. Sprinkle grated cheese over soup.

Start with #2 and make more layers, finishing with cheese. (Lay tortillas over cheese for 2nd layer.) Must be made day before. Heat for 1 hour in 350 degree oven.