1 pkg. corn tortillas
4 lbs. chicken (whole)
1 lb. Cheddar cheese, grated
1 can cream of mushroom soup
1 bay leaf
1 can cream of chicken soup
1 (7 oz.) can green chilies, chopped
10 oz. milk
2 celery stalks, sliced

Boil chicken with bay leaf and celery. Bone and cut into bite-size pieces. Cut tortillas into quarters. Make a sauce using soup, salsa and milk. Line bottom of casserole with a layer of the tortillas, then layer of chicken, sauce, cheese. Repeat layering two more times to get 3 layers. Bake in 350 degree preheated oven for one hour. Let set 15 minutes. Cut into squares to serve. Top with salsa. Serves 8.