Mexican Chicken - cooking recipe

Ingredients

1 can mushroom soup
1 can cream of chicken soup
1 (7 oz.) can Ortega salsa (mild to hot)
1 c. milk
1 medium onion, diced
1 doz. corn tortillas, torn into bite size
1 lb. Jack cheese, grated
1 can chilies, deseeded and diced
4 chicken breasts (or 1 per person)

Preparation

Bake chicken for 1 hour and cut into bite-sized pieces.
Layer in a baking dish, starting with tortillas, then chilies, sauce (made from first 5 ingredients), chicken and ending with cheese. Refrigerate at least 12 hours, 3 days is better.
Can also be made ahead and frozen.
Bake 1 hour at 350\u00b0.
Serves 4.