1 (3 lb.) whole chicken
salt and pepper, to taste
1 can cream of mushroom soup
1 can cream of chicken soup
1 small jar chili style salsa
1 c. milk
1 c. onions, chopped
1 (8 oz.) pkg. cheese, grated
1 dozen corn tortillas

Boil chicken with salt and pepper for 1/2 hour. Bone and cut up in big chunks. Mix both soups, salsa, milk and onions. Cut tortillas in 1-inch strips.

Grease 9x13-inch oblong pan and put in 2 tablespoons chicken broth. Layer bottom of pan with half the tortilla, then 1/2 the chicken and half the soup mixture. Repeat layers. Top with grated cheese. Cover and refrigerate 24 hours. Bake uncovered 1 hour at 350°F.

Serves 6 to 8.

Submitted by: Shannon Diaz