Chicken Tortilla Casserole

Recipe By: Susan Henderson
Serving Size: 8

• 6 Whole chicken breasts, cooked
• 1 dozen corn tortillas
• 1 can cream of mushroom soup
• 1 can ortega green chili salsa
• 1 Can cream of chicken soup
• 1 Cup milk
• 1 onion, grated
• 1 Pound cheddar cheese, grated

Cut tortillas into one inch strips.Tear chicken in pieces.In a bowl mix soups, milk, salsa and onion.Butter a large shallow baking dish. Place a few layers of tortillas in dish, then chicken over tortillas. Pour soup mixture over all. Top with cheese. Let stand in refrigerator 24 hours. Bake at 300 degrees for 1 - 1 1/2 hours uncovered.