4 whole chicken breasts, cooked and shredded
12 flour tortillas
Grated Jack cheese

SAUCE:

1 (7 oz.) Ortega green chili salsa
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can milk
1 sm. onion, chopped fine

Mix all sauce ingredients. Grease 9x13 inch casserole. Break half of tortillas and cover bottom of pan. Place half of chicken pieces over tortillas and cover with half of sauce. Repeat layers and let stand in refrigerator overnight. To bake, cover with grated cheese and at bake at 350 degrees for 1 to 1 1/2 hours.