4 whole chicken breasts (8 pieces)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chili salsa (8 oz.)
1 c. milk
1 doz. corn tortillas
1 onion, grated
1 lb. cheddar cheese, grated

Cook chicken. Cut tortillas into 1 inch strips or squares. Mix soup, milk, onion and salsa. Butter 9 x 13 inch baking dish. Layer tortillas on bottom. Layer chicken. Spoon soup mixture over chicken. Repeat layers. Top with cheese. Let stand in refrigerator 24 hours or overnight. Bake at 300 degrees for 1 to 1 1/2 hours, until bubbly. (8 to 10 servings.)