4 chicken breasts, boneless, cut into pieces
1 doz. corn tortillas
1/2 stick melted butter
1 can cream of chicken soup
1 c. milk
1 c. cream of mushroom soup
1 onion, chopped
7 1/2 oz. green chili salsa
1 lb. sharp Cheddar cheese, grated
1 tsp. garlic powder

Butter large baking dish, layer tortillas on bottom. Combine all ingredients. Spoon over tortillas making 3 layers. Refrigerate 24 hours. (This enhances flavor). Bake at 300 degrees for 1 1/2 hours, covered. Then bake 1/2 hour longer uncovered.