3 lbs. chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. can Ortega chili salsa
1 c. milk
1 c. chopped onions
8 oz. yellow cheese (grated)
1 doz. corn tortillas

Boil chicken with salt and pepper for 1/2 hour. Bone and cut up in big chunks. Mix both soups, salsa, milk and onions. Cut tortillas in 1 inch strips.

Grease 9x13 oblong pan and put in 2 tablespoons chicken broth. Layer bottom of pan with half the tortilla, then 1/2 the chicken and half the soup mixture. Repeat layers. Top with grated cheese. Cover and refrigerate 24 hours. Bake uncovered 1 hour at 350 degrees. Serves 6-8 people.