4 chicken breasts stewed & boned & cut into pieces (or equivalent amount)
1 dozen regular size corn tortillas cut in 1 inch pieces

Mix:

1 c. milk
1 can cream chicken soup
1 can cream mushroom soup
1 (7 oz.) can salsa
1 onion grated

Layer all into 9 x 15 casserole dish (buttered). Spread 1 pound sharp cheddar cheese (grated) on top. Refrigerate 24 hours. Bake 1 to 1 1/2 hours at 300 degrees.