Bake chicken breast for 1 hr at 400 degrees or boil chicken in water for 45 minutes. Cut chicken into bite-sized pieces. With scissors, cut tortillas in strips and set aside. Mix soup, milk, onion and salsa. In 9"x 13" pan, place 2 T chicken broth. Place one layer of tortillas in dish, then chicken, then soup mixture. Continue layers until all ingredients are used up. Finish with soup mixture. At this time you can refrigerate for 24 hours. Add the cheese right before baking. Cover with aluminum foil. Bake at 350 degrees for 45-55 minutes.

Serving suggestions: chips and salsa and a tossed salad.