Viva La Chicken

• 4 whole chicken breasts
• 1 doz. corn tortillas
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 c. milk
• 1 onion, chopped
• 2 cans Ortega green chili salsa
• 1 lb. Cheddar cheese, grated

1. Wrap each chicken breast in foil.
2. Bake for 1 hour in 400u0b0 oven.
3. Cook and save juice.
4. Bone and cut in large pieces.
5. Cut the tortillas in 1-inch strips.
6. Grease bottom and sides of oblong Pyrex casserole dish.
7. Put the round sides of tortillas around the edge of the dish.
8. Put half of the strips on the bottom.
9. Mix together soups, milk, onion and salsa.
10. Pour juice from chicken in bottom of dish.
11. Put half of chicken pieces over the bottom, then half of the sauce.
12. Repeat the layers, starting with tortilla strips.
13. Put cheese on top.
14. Let stand in refrigerator overnight. Bake 1 1/2 hours in 300u0b0 oven.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936404 (may not work)