Spanish Chicken Casserole - cooking recipe

Ingredients

4 whole chicken breasts or 1 whole chicken
1 doz. tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 can milk
1 chopped onion
1 (4 oz.) can green chili salsa (Ortega brand)
1 1/2 lb. grated Cheddar cheese

Preparation

Cook, bone and cut up into large pieces the chicken.
Cut tortillas into 1-inch pieces.
Mix soups, milk, onion and salsa. Mix all together.
Put into 9 x 13-inch pan.
Top with cheese. Refrigerate 24 hours (very important).
Bake at 300\u00b0
for 1 to 1 1/2 hours until bubbly.