4-6 chicken breasts, cooked and shredded
12 corn tortillas, cut in bite-size pieces
1 lb. grated Monterey Jack cheese
1 sm. can Ortega chiles, chopped
1 can cream of mushroom soup
1 can cheddar cheese soup
1 c. milk
1 sm. onion, sliced
1 jar Ortega salsa sauce

Mix all ingredients except tortillas. Layer mixture and tortillas in 9x12 baking dish. Refrigerate 24 hours. Bake uncovered 1 hour at 350 degrees.