4 or 5 cooked chicken breasts, deboned and cut in sm. pieces
1 doz. corn tortillas, cut into sm. pieces
1 1/2 c. grated Cheddar cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 (4 oz.) can Ortega diced chile, green
1 (7 oz.) can Ortega chile salsa, green
1 sm. onion, chopped

Mix soups, salsa, milk and onion. In buttered 9 x 13 inch casserole, put in layer of tortillas, chicken, chile and soup mixture, repeating layers until all ingredients are used. Top with cheese. Bake uncovered at 325 degrees for 1 hour. It is good to make a day ahead and set in refrigerator.