6 whole chicken breasts, cooked and cut into lg. pieces
12 corn tortillas
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
1 can evaporated milk
1 (7 oz.) can green chili salsa
1 onion, grated
1 1/2 c. Cheddar cheese, grated
2 to 3 tbsp. chicken broth

Put soups, milk, salsa and onion cut into pieces in blender and blend until onion is grated. Cook and bone chicken and cut into large pieces.

Grease 9x13 inch pan and add 2 to 3 tablespoons of chicken broth. Place 1/2 of the tortillas on bottom of pan. Cover with 1/2 of the chicken and 1/2 sauce. Repeat layers of tortillas, chicken and broth. Top with cheese. Refrigerate 24 hours. Bake one hour at 350 degrees.

Serves 6-8.