Serves 8
Ingredients:
4 boneless chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 can mushroom soup
1 cup milk
1 onion, grated
1-1½ cans green chili salsa
1 pound medium cheddar cheese, grated
Bake chicken breasts at 350º for
25 minutes. Cut into large pieces. Cut tortillas into 1" squares or
strips. Mix soup, milk, onion & salsa. Grease large baking dish or
casserole. Place a tablespoon or 2 of broth or water in the bottom. Layer with
tortillas, chicken, then soup, continuing until all ingredients are used,
ending with soup. Top with cheese. Refrigerate for 24 hours. Bake at 300º for
1-1½ hours.