4 chicken breasts
1 dozen corn tortillas
1 can cream of mushroom soup
1 can cream of chicken
1 c. milk
1 onion, grated
1 to 1 1/2 sm. cans green chili salsa
1 lb. cheddar cheese, grated

Wrap chicken breasts in foil and bake at 400 degrees for 1 hour. Open, cool, bone, skin and cut into bite sized pieces about 1 inch size. Mix soups, milk, onion, and salsa. Butter a baking dish (9 by 13) and add 2 to 3 tablespoons of chicken juice. Place half of cut up tortillas in layer in bottom, cover with half of the chicken, half of the soup mixture, half of cheese. Repeat these 4 layers. Cover and refrigerate 24 hours. Bake uncovered 1 to 1 1/2 hours at 300 degrees. Sprinkle with paprika.