Aztec Pudding

5 whole chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of celery soup
1 cup milk
1 onion, grated
1 (13 oz) can green chili salsa
1 lb cheddar cheese, grated

Wrap chicken in foil. Bake 1 hour at 400 degrees. Debone chicken; cut into pieces (save juices). Cut tortillas in 1" squares. Mix soups, onion and salsa in a bowl. Grease a 9 X 13" baking dish. Make a layer of 1/2 tortillas. Mix remaining ingredients and add to soup mixture; add salt and pepper to taste. Top tortilla layer with 1/2 half of soup mixture and 1/2 of cheese. Repeat layer. Bake, covered, for 1 hour at 300 degrees. Uncover and bake 30 minutes more or until chicken is done and cheese is melted.