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, grated
1 can green chili salsa
Grated cheese, Jack

Boil chicken breasts. Save 1-2 tablespoons of water after boiling chicken. Skin and bone cooked breasts and cut into bite-sized chunks. Cut tortillas into 1 inch squares.

In saucepan, on medium heat. Mix soups, milk, onion and salsa. In an oblong casserole dish, add 1-2 tablespoons of juice saved from boiling chicken.

Place a layer of tortillas in dish, then chicken, then soup mixture. Continue layers until all ingredients are used, ending with soup mixture. Top with cheese. Let stand in refrigerator 24 hours. Bake at 350 degrees for 1-1 1/2 hours.