Viva La Chicken

6 to 8 chicken breasts
1 dozen corn tortillas cut into strips
1 cup chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 small onion
1 can Ortega green chili salsa or small jar
Chopped jalapeno peppers to taste
1/4 teaspoon cumin
1 pound shredded Colby/Monterrey Jack Cheese
Sour Cream

Boil chicken in water with a bay leaf and clove. Cool and cut into chunks. Chop onion finely and add soups, broth, green chili sauce, jalapeno's and cumin. Blend. Spray large baking dish. Layer strips, chicken, sauce and repeat as necessary. Top with sour cream and cheese. Refridgerate 24 hours then bake in a 350 degree oven for 45 minutes to 1 hour.