4 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 to 1 1/2 can Ortega green chili salsa
1 lb. Cheddar cheese

Wrap chicken breasts in foil and bake at 400 degrees for 1 hour. Open foil, bone chicken and cut in large pieces. Cut tortillas in 1 inch squares. Mix soups, milk, onion and salsa. Butter a large shallow baking dish. Add 2 or 3 tablespoons of juice from chicken.

Place layer of chicken, soup mixture, tortillas, cheese. Repeat ending with cheese. Let stand overnight in refrigerator. Bake at 300 degrees for 1 to 1 1/2 hours.