Instructions: Wrap chicken in foil and bake at 375F-400F until tender, around 45-50 minutes.

Cut chicken into bite-sized chunks. Grease a shallow pan or 2 8" square pans. Cut tortillas into thin strips. Mix soups, milk, onions, and chile salsa. Put broth from chicken or water into baking dish. Layer tortilla chicken and soup mixture till all are used, ending with soup mixture. Top with grated cheese.

Leave refrigerated for 24 hours. This is important for flavor. Bake at 300F for 50 minutes, or 1 hour and 15 minutes for a larger dish.

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