Chicken Taco Casserole

• 4 chicken breasts or 1 whole chicken
• 1 can cream of chicken soup (undiluted)
• 1 can cream of mushroom soup (undiluted)
• 1 c. milk
• 1 can enchilada sauce
• 12 corn tortillas, cut into 1-inch pieces
• 1 1/2 c. shredded Cheddar cheese

1. Cook
2. chicken
3. and
4. cut into bite-size pieces.
5. Combine soups, milk and enchilada sauce together.
6. Cover the bottom of a 13
7. x 9-inch
8. pan
9. with
10. small
11. amount of the soup mixture. Layer 1/3 of the tortilla pieces over the sauce.
12. Spread half of the
13. cooked chicken over the tortilla pieces.
14. Pour half of the sauce
15. mixture over
16. the
17. chicken.
18. Layer with 1/3 of the tortilla
19. pieces
20. and remaining chicken.
21. Pour remaining sauce over the chicken and layer
22. with
23. remaining
24. tortilla pieces. Cover and refrigerate overnight.
25. Bake
26. at
27. 350u0b0
28. for
29. about 1 hour.
30. Top with cheese during last 5 minutes of baking.
31. Serve with sour cream as a condiment.

chicken breasts, cream of chicken soup, cream of mushroom soup, milk, enchilada sauce, corn tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1054225 (may not work)