4 cooked and boned chicken breasts
12 corn tortillas
1 (10 1/2 oz.) cream of chicken soup
1 (10 1/2 oz.) cream of mushroom soup
1 c. milk
1 onion, minced
2 cans Ortega green chile salsa (medium)
1 lb. shredded cheddar cheese

Cook, dice and bone chicken in large pieces. Cut tortillas in 1-inch strips. Mix soups, milk, onion and chile salsa. Grease 9x13 casserole or 3-quart Corning baking dish. Add 2-3 tablespoons water or broth to soup mix. Place 1/2 of tortilla strips on bottom; cover with half of pieces of chicken. Add about 1/2 of sauce; repeat with balance of tortilla strips, chicken and balance of sauce. Top with shredded cheese. Refrigerate 24 hours. Bake at 300 degrees for 1 1/2 hours.