4 chicken breasts
1 dozen flour tortillas
1 c. milk
2 cans green chili salsa (Ortega)
1 can cream of chicken soup
1 can cream of mushroom soup
1 med. onion, chopped
1/2 lb. grated cheddar cheese

Cook chicken breasts (save the broth). Then debone. Tear tortillas into 1 inch strips. Mix together soup, milk, salsa and onion. In 13 x 9 inch buttered pan, pour some chicken broth into bottom. Then layer tortillas, chicken, sauce. Repeat, finishing with sauce. Top with cheese. Cover and refrigerate overnight to let sauce soak in. Bake covered at 300 degrees for 1 1/2 hours.