4 chicken breasts
12 corn tortillas
1 (10 oz.) can green chili sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 onion, grated
2 c. shredded cheddar cheese

Wash chicken and pat dry. Season with salt to taste. Wrap in foil. Bake for 1 hour. Pour cooking juices into buttered baking dish. Bone chicken, cutting into bite-sized pieces. Cut tortillas into 1 inch strips. Alternate layers of tortillas and chicken in prepared dish until all ingredients are used.

Combine chili sauce, soups, milk and onion in bowl; mix well. Pour over layers. Top with cheese. Chill in refrigerator for 24 hours. Preheat oven to 300 degrees. Bake casserole, covered, for 30 minutes. Bake uncovered for 30 minutes longer. Serve with cranberry salad.