2 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
6 corn tortillas (cut into triangles)
1/2 lb. cheddar cheese, grated
1 1/2 cans green chilies
1/2 onion, grated
1/2 can 7 oz. green chili salsa
1/2 c. milk

Cook breasts. Remove skin and bones. Cut into chunks; set aside. Combine onion, the soups, salsa and milk; blend well. In a 1 1/2 quart buttered casserole, layer 1/2 the tortillas, 1/2 the chicken, 1/2 the sauce, and 1/2 the cheese. Sprinkle with the green chilies. Repeat the layers, ending with the cheese. Cover and refrigerate overnight. Remove cover. Bake at 300 degrees for 1 hour. Can be baked when made. But flavors blend better if in refrigerator overnight. Serves 4.