(SERVES EIGHT)
1 large chicken
5-10 corn or flour tortillas
1 can (10-3/4 oz.) cream of mushroom soup
1 can (10-3/4 oz.) cream of chicken soup
1 can (15 oz.) chili without beans
1 large onion, grated
1-3 tablespoons green chili salsa
1/2 cup chicken broth
2 cups (1/2 lb.) cheddar cheese, grated
Cook chicken; bone and cut into large bite-size pieces. Cut tortillas into 1-inch squares. Mix the soups, chili, onion, and salsa. Grease a 9 x 13-inch pan. Pour the broth over the bottom of the pan. Layer the tortillas, chicken, and soup mixture until all is used , ending with the soup. Cover with foil and refrigerate for 24 hours. Bake at 300° for 1-1/2 hours. Sprinkle cheese on top and bake until the cheese is melted. Remove from the oven, cover and let stand for 15 minutes. Serve with green salad and Italian bread.