Chicken Ole Casserole

• 10 corn tortillas, sliced into strips
• 1/2 - 1 lb boneless skinless chicken breast, cooked and shredded
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 cup milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 (7 ounce) can chopped green chilies, drained
• 1 (7 ounce) jar salsa (homemade or commercial and you determine how hot)
• 2 cups shredded cheddar cheese

1. Spray a 13x9 inch baking dish with nonstick cooking spray.
2. Layer with half the tortilla strips and half the chicken; set aside.
3. In a bowl, mix together the soup, milk, onion, garlic, chiles, and salsa; mix well.
4. Spread over the chicken.
5. Layer with remaining tortilla strips and chicken.
6. Sprinkle with cheese.
7. Bake in a 300u0b0 oven for 1 1/2 hours.

corn tortillas, chicken, cream of chicken soup, milk, onion, garlic, green chilies, salsa, cheddar cheese

Taken from www.food.com/recipe/chicken-ole-casserole-146473 (may not work)