4 whole chicken breasts, cooked until tender, debone & cut into pieces (save 2 tbsp. broth)
1 doz. corn tortillas
1 can cream of chicken soup
1 can green chili salsa
1 c. milk
1 sm. onion, chopped
3/4 to 1 lb. cheddar cheese, grated

Cut tortillas into 1 inch squares. Mix soup, milk, and salsa. Butter large 2 quart dish (9 x 13 inch pan) and put 2 tablespoons chicken broth in bottom of dish.

Place layer of tortillas, then chicken, then soup mixture, then onion and cheese. Repeat layer of tortillas, chicken, soup, onion and cheese on top. Let stand 24 hours in refrigerator, very important for flavor. Bake at 325 degrees for 1 1/2 hours. (1 hour, covered; 1/2 hour, uncovered.)