4 whole chicken breasts, cooked (or 1 whole chicken)
1 doz. corn tortillas
1 lg. can Ortega Salsa
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. milk
1 onion, chopped (optional)
1 lb. Tillamook cheese, grated (or Cheddar)

Bone chicken and break in chunks. Mix soups, milk, onion and salsa together. Grease casserole. Tear tortillas in 1 inch strips. Grate cheese.

Layer tortillas, chicken, soup mix and cheese (twice) ending with cheese. 9x12 pan. Bake at 350 degrees for 1 hour. Serves 8. Can be made the day before and baked when needed.