Chicken Tortilla Casserole

5 whole chicken breasts or 3 breasts and 2 legs and thighs
1 dozen corn tortillas
1 cup milk
1 onion, chopped
2 cans Ortega Green Chili Salsa
1 pound grated cheddar cheese
1 can cream of chicken soup
1 can cream of mushroom soup

Steam breasts and remove the bones.
Cut into large pieces.
Cut tortillas into 1 inch strips.
Mix soups, milk, onion and chili salsa.
Butter a large shallow baking dish.
Add 2-3 tablespoons of chicken juice.
Place layer of tortillas on bottom, then layer of chicken.
Spoon over salsa/soup mixture.
Top with cheese.
Let stand in refrigerator 24 hours. This is important.
Bake 1 1/2 hours at 300 degrees.

Serves 4