4 chicken breasts
1 doz. corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 sm. onion, grated
1 can Ortega green chili salsa
1 lb. Cheddar cheese, grated

Mix together both cans of soup, milk, onion and salt 24 hours ahead of time. Let set overnight.

Next day, bake 4 chicken breasts in foil at 400 degrees for 1 hour. Put 3-4 tablespoons chicken broth in large casserole. Cut tortillas in 1 inch strips.

Place in layers as follows: tortillas, boned chicken (cut in long strips), then sauce mix. Top with shredded Cheddar cheese. Bake for 1 to 1 1/2 hours at 350 degrees until bubbly.

Serves 4.