Chicken Tortilla Casserole

4 skinless chicken breasts
1 (10 oz) can Cream of Mushroom Soup
1 (10 oz) can Cream of Chicken Soup
1 cup milk
2 (4 oz) cans Ortega green chili salsa
1/2 onion, grated
8 to 12 tortillas, snipped into small pieces
1 lb grated sharp cheese

Wrap chicken in foil. Place in preheated 400 degree oven and bake for 1 hour. Let stand until warm. Debone and cut into slivers.

Pour a small amount of the chicken juices into a buttered 9x13-inch baking pan.

Combine chicken, soups, milk, slasa and onion in a bowl and mix well.

Layer tortillas, chicken mixture and then cheese. Cover and refrigerate overnight/24 hours.

Bake, covered, at 350 degrees for 45 minutes. Uncover and bake for 30 minutes.