1 whole cooked chicken, cut into bite-sized pieces
1 doz. corn tortillas, cut into bite-size pieces
1 lb. med. sharp Cheddar cheese, grated
1 can cream of mushroom rope, undiluted
1 can cream of chicken soup, undiluted
1 (7 oz.) can green chile salsa
1 (4 oz.) can diced chilies (optional)
1 med. onion, chopped
1 c. milk

Salt and pepper cooked chicken to taste. Mix together soups, chili salsa, diced chilies, onion and milk. In a 9x13 inch greased casserole dish, place a layer of chicken, a layer of soup mixture, a layer of tortillas, a layer of cheese, etc. End with cheese. Cover with aluminum foil and bake at 350 degrees for 1 to 1 1/2 hours. (May be placed in refrigerator overnight or for several hours before cooking, if necessary.)