4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar green chili salsa
1 onion, grated
1/2 c. milk
1 lb. cheese (cheddar or Monterey Jack)
1 pkg. corn tortillas

Cook chicken in foil for 1 hour at 400 degrees. Mix liquids and onions. Grease a casserole dish. Layer corn tortillas, chicken, cheese and then liquid. Make a second layer etc. until all ingredients are used. Put in refrigerator for at least 2 hours (best if left overnight). Heat oven to 375 degrees. Bake approximately 1 hour or until bubbly.