4-5 whole chicken breasts
1 doz. corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 onion, chopped fine
1-1 1/2 cans green chili salsa (mild)
1/2 lb. Cheddar cheese, grated

Steam chicken breasts until tender. Bone chicken and cut in pieces. Cut tortillas in 1 inch squares. Mix soups, milk, onion and salsa. Spray 9 x 13 inch pyrex baking dish with Pam. Put 2 tablespoons broth in bottom. Layer tortillas, chicken, soup; repeat. Top with cheese. Let stand in refrigerator overnight (24 hours). Bake at 300 degrees for 1-1 1/2 hours. Serves 8.