4 whole chicken breasts, cooked
1 dozen corn tortillas
1 can cream of chicken soup
1 c. milk
1 onion, grated
1 tsp. salt
1 tsp. Accent
1 1/2 cans green chile salsa
1 lb. cheddar cheese, grated

Bone chicken; cut into large pieces. Cut tortillas into 1-inch squares. Mix together the soups, milk, chile salsa, grated onion and seasonings.

In a large buttered baking dish place a layer of tortillas, a layer of chicken and a layer of the soup mix. Repeat layers 2 or 3 times, ending with soup mix. Sprinkle cheese on top. Refrigerate for 24 hours to allow flavors to blend. Bake in a 300 degree oven for 1 hour or until bubbly. Serves 8.