4 whole chicken breasts
1 can cream of mushroom soup
1 med. onion, chopped fine
1/2 lb. each sharp cheese & cheddar cheese, shredded
9 med. corn tortillas
1 can cream of chicken soup
1 can Ortega green chili salsa

Wrap chicken breasts in aluminum foil and close tightly. Bake in 300 degree oven 1 hour. When cool, cut up in large pieces. Save broth. Mix soups, mushrooms, diced onion, chili salsa and broth and set aside. Butter large shallow casserole. Cut tortillas in 1" strips and place half in bottom of casserole. Place layer of chicken on tortillas. Pour half of soup mixture over all, sprinkle with half of cheese. Repeat procedure. Top with cheese. Refrigerate 24 hours. Bake in 300 degree oven for 1 hour. (Any parts of chicken may be used.)