4 whole chicken breasts
1 to 1 1/2 cans green chili salsa
1 c. milk
1 onion, grated
1 lb. Cheddar cheese, grated
1 doz. corn tortillas
1 can cream of mushroom soup
2 tbsp. chicken stock
1 can mushroom soup

Wrap chicken breasts in foil and bake at 400 degrees for 1 hour or until tender. Bone chicken and cut into large pieces. Cut tortillas into 1 inch strips or squares. Mix soups, milk, onion, and salsa. Grease a large, shallow baking dish. Place a tablespoon or 2 of chicken stock in bottom of baking dish. Place a layer of tortillas in dish, then chicken, then soup mixture. Continue layers until all ingredients are used, ending with soup mixture. Top with cheese. Let stand in refrigerator for 24 hours to allow flavors to blend. Bake at 300 degrees for 1 to 1 1/2 hours. 8 servings.