4 lg. chicken breasts, cooked and deboned
12 corn tortillas (I use flour)
1 can cream of mushroom soup
1 sm. can diced Ortega chilies
1 c. milk and 1 c. sour cream
1 bottle hot salsa
1 lb. grated cheddar cheese
1/2 chopped onion
Melted butter

Cook chicken; remove meat from bones. Cut each tortilla in 8 wedges. Combine soup, milk, sour cream and salsa. Grease baking dish (oblong). Add layers of tortillas, chicken, cheese, onion and soup mixture, ending with tortillas. Drizzle melted butter on top. Bake 1 1/2 hours at 300 degrees. Serves 8.