4 whole chicken breasts
1 can cream of chicken soup
1 c. milk
1 can green chili salsa (tomatoes with green chilies)
1 doz. corn tortillas
1 can cream of mushroom soup
1 onion, grated
1 lb. cheddar cheese, grated

Cook chicken until tender. Bone chicken, cut into pieces. Cut tortillas into squares or strips. Mix milk, soups, salsa and onion. Butter large shallow pan, 13 x 11 inches. Place layer of tortillas. Then chicken on top. Spoon salsa mixture over chicken. Repeat layers. Making 2 or 3 ending with salsa mix on top. Top with grated cheese.

Let stand in refrigerator 24 hours. Bake at 325 degrees for 1-1 1/2 hours, until bubbly. Yield 8-10 servings. Nice with green salad and French bread.