You might want to double this because it is never enough.

12		corn tortillas, torn into pieces
2	lbs.	cooked chicken, coarsely chopped
103/4	oz.	can cream of chicken soup
103/4	oz.	can cream of mushroom soup
7	oz.	can green chili salsa
8	oz.	sour cream
1	tbsp.	onion, grated
11/2	c.	Cheddar cheese, grated

1. Lightly grease sides and bottom of Crockery Pot.

2. In a separate bowl, mix together the soups, salsa, sour cream and onion.

3. In a Crockery Pot, arrange alternate layers of the tortillas, chicken pieces and soup mixture, ending with soup mixture on top.

4. Cover and cook on low 4 - 5 hours.

5. Sprinkle with Cheddar and cook for another 20 minutes or until cheese is melted.