4 whole chicken breasts, skinned and cut up
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 chopped onion
2 cans Ortega green chili salsa
1 doz. corn tortillas, cut in 1-inch squares
1/2 lb. very sharp Cheddar cheese
1/2 lb. Jack cheese

Wrap all chicken breasts in foil.

Bake for 1 hour at 350°F. Make sauce of soups, milk, onion and salsa. Alternate layers of chicken, sauce and tortillas in greased casserole. Top with cheese. Cover and place in refrigerator at least 24 hours (important!). Cook (heat through) at 300°F for 1 hour or so.