Chicken Tortilla Casserole

6 Corn tortillas
1/2 cup Milk
1/2 pound Cheddar cheese — shredded
1 can Green chili salsa
1 can Cream of mushroom soup
1 can Cream of chicken soup
3 Chicken breasts; cooked — cut up

Cut or tear the tortillas in 1/2″ squares.
Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese.
Mix salsa, both soups and chicken together.
Add half of this mixture to the baking dish.
Repeat the layers and top with cheese.
Cover and put in the frige for 24 hours.
Bake at 350~F for 45 min.
Uncover for the last 15 minutes to brown.
Serves 2.