4 whole chicken breasts or 1 lg. whole chicken
1 doz. soft corn tortillas
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 c. milk
1 sm. onion, chopped
1 or 2 (4 oz.) cans green chile salsa
1 lb. Cheddar cheese, grated

Cook chicken in water until tender. Remove from bones and cut in large chunks. Cut tortillas in strips. Mix soups, salsa, onion and milk. Place some tortilla strips in bottom of shallow greased casserole. Add some chicken chunks, sauce and cheese. Continue layering until all ingredients are used, ending with cheese. Bake uncovered for 1 hour at 350 degrees. Serves 8-10.