Mexican Chicken

6 cooked chicken breast halves, cut to bite size pieces
1 dozen corn tortillas, cut to bite size
1 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 cup 1/2 and 1/2 (or whole milk)
1/4 cup chicken broth
2 7-oz cans chili salsa (only 1 if green salsa)
2 cups grated cheddar or Jack cheese

Mix onion, soups, 1/2 and 1/2, chicken broth, and salsa. Layer half of the tortillas, chicken, and sauce. Repeat layers. Top with cheese. Bake at 350 degrees for 45 minutes, or until bubbley.

(Recipe from my friend, Becky Nystrom)