4 to 5 cooked chicken breasts, cut in small pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 can Ortega chili salsa (green) 7 oz.
1 can diced Ortega chili (green) 4 oz.
1 sm. onion, chopped
1 doz. corn tortillas, cut in small pieces
1 1/2 c. grated cheddar cheese

Mix soups, salsa, chili, milk and onion. In buttered casserole (9 x 13). Put in layer of tortillas, chicken, and soup mixture. Repeat until all ingredients are used. Top with cheese. It is good to make a day ahead. Cover and refrigerate. Bake uncovered 325 degrees for 1 hour.