8 chicken breasts, baked
1 pkg. corn tortillas
1 can cream of chicken and mushroom soup
1 c. milk
1 onion, grated
1 1/2 c. green chili salsa
Cheese to taste (Cheddar and Jack)

Mix soup, onion, and salsa. In a 9 x 13 inch pan, put a little juice from chicken. Put tortillas on bottom; layer chicken, mixture, and cheese. Let set 24 hours. Bake 1 1/2 hours at 300 degrees.