• Four whole chicken breasts
• Twelve flour tortillas
• 1 can cream of mushroom
• 1 can cream of chicken
• 1 minced onion (optional)
• 1 cup milk
• 1 jar mild salsa
• 1 pound grated cheddar cheese

1. Bake chicken at 350˚ until no longer pink.
2. Cut chicken into pieces.
3. Cut tortillas into quarters.
4. Mix soups, milk, onion, and salsa.
5. Grease a large shallow pan (9x13).
6. Place a layer of tortillas on bottom (just enough to cover the pan)
7. Add a layer of chicken (about half)
8. Pour about half of the soup mixture over chicken and tortilla layers.
9. Repeat until all ingredients are used; ending with soup.
10. Top with cheese; cover with foil and place in refrigerator overnight.
11. Bake at 300˚ for 1 ½ hours. Uncover after ½ hour.

This is by far my favortie dinner. It's easy and is made the night before.