4 half chicken breasts
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 7-ounce can green chili salsa
1 4-ounce can chopped green chilis
6 corn tortillas, cut in bite size pieces
1/4 lb. grated jack cheese
1/4 lb. grated longhorn cheese
1/2-1 cups chopped onion

Bake chicken breasts in a covered pan about 1 1/4 hours in a 350 degree oven. Cool, remove skin and bones and cut into chunks. Mix soups, onion, salsa, chopped chilis together. Lightly grease a 2-quart baking dish. Place a small amount of the soup mixture in bottom of dish, then make layers; tortilla pieces, chicken chunks, soup mixture and cheese. Be sure to end with cheese on top. Bake in 350 degree oven for 1 hour or, until hot and bubbly. Let stand about 5-10 minutes before serving. Serves 4-6. (NOTE: you can make this the day before and refrigerate until ready to bake. It also freezes well.)