Mexican Chicken Casserole - cooking recipe

Ingredients

4 chicken breasts
2 (5 oz.) cans green chili salsa
1/2 lb. Cheddar cheese, grated
1 doz. flour tortillas
1 can chicken soup
1 medium onion, chopped
1 c. milk
1 can mushroom soup
1/2 lb. Monterey Jack cheese, grated

Preparation

Stew chicken breasts for 3 minutes; save broth.
Cut tortillas into bite size squares.
Mix milk and soups to form sauce.