4 whole chicken breasts, boiled
1 can mushroom soup
1 can cream of chicken soup
1 can milk or light cream
1 med. chopped onion
1 dozen corn tortillas
1 can Ortega green chili salsa
1/2 lb. grated Cheddar or Jack

Bone chicken and cut into bite-size pieces. Cut tortillas in 1-inch squares. Mix soups, milk, onion and salsa. Butter large casserole and layer ingredients twice: chicken, tortillas, liquids and cheese. Bake at 350 degrees for 1 hour.