Mexican Scalloped Chicken Recipe

• 4 chicken breasts, baked & sliced or possibly 4 cans boned chicken
• 1 doz. corn tortillas
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 soup can lowfat milk
• 1 onion, chopped
• 1 can Ortega green chili salsa
• 1/2 pound Cheddar cheese, grated
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic

1. In saucepan, mix together the 2 soups, a 1/2 can of lowfat milk, salsa, salt and pepper and chopped onion.
2. Stir well till blended and simmer for a few min.
3. Cut tortillas into 1 inch strips.
4. Place a little of the sauce mix on the bottom of a 3 qt baking dish; place a layer of tortilla strips, chicken, then some soup mix.
5. Sprinkle with a little cheese but save most of the cheese for the top.
6. Continue with the second layer, ending with the soup mix.
7. Top with the remaining cheese.
8. Let the casserole stand in refrigerator several hrs or possibly overnight before baking.
9. This allows the flavors to blend.
10. Bake at 350 degrees for about 30 min.
11. Let stand a bit before serving.

chicken breasts, corn tortillas, cream of chicken soup, cream of mushroom soup, milk, onion, green chili salsa, cheddar cheese, pepper, salt, garlic

Taken from cookeatshare.com/recipes/mexican-scalloped-chicken-38132 (may not work)