4 chicken breasts, cooked, boned and diced
1 can chili-no beans
1/2 c. milk
1 c. Monterey Jack cheese, shredded
2 cans cream of mushroom soup
1 can chili salsa
1 pkg. corn tortillas
1 c. Cheddar cheese, shredded

Tear tortillas into bite size pieces and place in bottom of 9x13 inch baking dish. Mix together diced chicken, soup, chili, salsa and milk. Pour over tortilla pieces. Top with cheese. Bake approximately 40 minutes or until cheeses are bubbly.