Chicken Chalupas

• 6-8 chicken breats
• 1 dz corn tortillas, cut into 1 1/2" pieces
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 cup milk
• 1 cup chili salsa
• 1 cup sour cream
• 1 onion chopped
• 1 7 oz. can diced Ortega Chilies
• 2 cups grated cheddar cheese

1. Season chicken and seasoning salt, pepper, and garlic salt in a covered dish at 400 for 45 minutes. Cool. Pull chicken off bones and shred. Save some juice from the chicken.
2. Mix soups, milk, salsa, onion, sour cream and chilies together. Add 1 T of juice.
3. in 9x13 dish, mix all ingredients together with cheese.
4. Cover with plastic wrap and refrigerate for 24 hours.
5. Cover with foil, cook at 350 1 hour

chicken, corn tortillas, cream of chicken soup, cream of mushroom soup, milk, chili salsa, sour cream, onion, chilies, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/chicken-chalupas-50144187 (may not work)