Ed'S Chili Chicken

• 8 chicken breast halves
• 2 packets chicken seasoning *
• 12 corn tortillas
• 1 (12 to 16 oz.) can chili (no beans)*
• 1 can cream of mushroom soup *
• 1 can cream of chicken soup *
• 1 bottle green chili salsa *
• 1 chopped onion *
• 1 lb. Monterey Jack cheese
• 1 lb. Cheddar cheese
• 1/2 can jalapenos and tomatoes (6 oz.)*
• chili powder

1. Mix all ingredients with an * beside them to make sauce. Simmer chicken breasts until tender, then bone and shred to bite-size pieces.
2. Cut tortillas into 1/2-inch strips.
3. Cover bottom of a 9 x 13-inch pan with layer of strips, then layer of chicken, strips, sauce, etc.
4. Shred cheese and layer over all. Bake at 350u0b0 for 45 minutes or until bubbly.
5. Best when reheated the next day.
6. Reheat, covered.

chicken, packets chicken, corn tortillas, chili, cream of mushroom soup, cream of chicken soup, green chili salsa, onion, cheese, cheddar cheese, tomatoes, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302948 (may not work)