Janckila's Chicken Tortilla Casserole

Ingredients

• 4 whole chicken breasts
• 1 dozen corn tortilla
• 1 (10 ounce) can cream of chicken soup
• 1 (10 ounce) can cream of mushroom soup
• 1 cup milk
• 1 medium onion, grated
• 1 (4 ounce) can Ortega green chili salsa
• 1 lb cheddar cheese, grated

Directions

1. 1

   Wrap chicken in aluminum foil and bake @ 400 for 1 hour. Cool, debone and cut into bite size pieces.

2. 2

   Cut tortillas into strips and set aside. Mix soups, milk, onion & chili salsa.

3. 3

   Butter a 9"X13" baking dish.

4. 4

   Place a layer of tortilla strips on the bottom, then a layer of chicken.

5. 5

   Spoon salsa/soup mix & half of the cheese over the chicken layer.

6. 6

   Repeat, making 2-3 layers. End with liquid on top and then top with remaining cheese.

7. 7

   Let stand in refrigerator 24 hours.

8. 8

   Bake next day @ 300 til bubbly. (about 30 minutes).