6 lg. chicken breasts
1 dozen corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 tbsp. chicken bouillon crystals (or 1 cube)
1 soup can milk
1 onion, chopped fine
1 to 1 1/2 cans green chili salsa
1 lb. cheddar cheese, grated (or use 1/2 Monterey Jack)

Wash chicken, removing skin and fat. Bake in microwave for about 1/2 hour (turning chicken twice) or wrap in foil and bake in regular oven at 400 degrees for about 1 hour. Cool; remove bones and cube. Cut tortillas into 1-inch squares. Mix soups, milk, onion and salsa in blender.

Butter a large shallow baking dish; pour in a small amount of juice from baked chicken in bottom. Sprinkle a layer of tortillas (about 1/2 of them) in the bottom; cover with a layer of 1/2 chicken; follow with a layer of 1/2 the soup mix and sprinkle with 1/2 the cheese. Repeat layers in the same order.