Chicken Tortilla Casserole

6 whole boneless chicken breasts
1 can cream of mushroom
1 can cream of chicken soup
1 cup milk
1 1/2 cans green chili salsa
1 pound shredded cheddar cheese
1 onion grated (or finely chopped)
1 dozen corn tortillas cut into 1 inch squares (using a pizza cutter makes cutting the tortillas easier and quicker)
Cook chicken and cut into 1 inch pieces (or vice versa, I'm not there to see!) Combine soups, milk, and salsa. Butter a 9X13 baking dish and layer as followed: soup mixture, tortillas, chicken, cheese, continue layers until gone.
Top with remaining cheese. Bake in 350 degree oven for one hour or until hot and bubbly. Serve immediately.
Can serve with sour cream and/or jalapenos on the side.
Note: Regular salsa can replace green chili. Salsa can be added to taste and "color preference." I add more to get a pinky color, but a friend of mine adds less to get a more pale color. To save time, you can mix all the ingredients together and then pour into the pan instead of layering, but the tortillas have a tendency to clump together.