From the kitchen of Robyn Belyea, Anchorage, AK
Fill a large pot with water and bring to a boil. Boil chicken until done. Cut into cubes. Cut tortilla shells into strips (entire package.)
In a large mixing bowl, mix together the mushroom soup, cream of chicken soup, chili, chicken stock, corn, salsa and onions.
To assemble: Place chicken in the bottom of a casserole dish. Spread tortilla strips on top of chicken. Pour the soup/chili mixture over all. Top with the grated cheese.
Bake covered for 15 minutes in a 350 degree oven. Then bake an additional 30-40 minutes uncovered or till cheese is golden and well melted. When cooked it may appear to be a bit runny. However, as it cools it will thicken.