6 1/2 chicken breasts, boned & skinned
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. half and half
4 cans green chili salsa
1/2 tsp. salt
1/2 tsp. pepper
Dash of Tabasco
1/2 c. chicken broth
1/2 c. shredded Jack cheese
2 dozen tortillas
1 c. shredded cheddar cheese
1 med. onion, diced

Boil chicken and shred into pieces, save 1/2 cup of broth. Cut tortillas into strips. Combine all ingredients in large Pyrex. Put a few pats of butter on top. Set in refrigerator, approximately 4 hours. Bake at 375 degrees for 1 1/2 hours.