8 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar green chili salsa (mild or med.)
1 c. milk
1 chopped onion
1/2 lb. grated Cheddar cheese
1 pkg. corn tortillas (soft)
Butter

Boil chicken breasts until done. Line tortillas in buttered baking dish (9x13 inch) just so tortillas stick up past dish about 1/2 inch.

Mix together soups, salsa, milk and onion. Debone chicken and cut into chunks. Place chicken on top of tortillas. Pour soup mixture over chicken. Put cheese on top. Bake 1 hour uncovered at 300 degrees. Remove and let cool about 10 to 15 minutes before serving. Super good!