Viva La Chicken

• 4 whole chicken breasts, boiled
• 12 corn tortillas
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 (10 1/2 oz.) can cream of chicken soup
• 1 c. milk
• 1 medium onion, grated
• 1 (7 oz.) can green chile salsa
• 1 (7 oz.) can diced green chiles
• 1 lb. grated Cheddar cheese

1. Bone and cut up chicken.
2. Cut tortillas into 1-inch strips. Mix soups, milk, chilies and onion.
3. Grease 13 x 9-inch casserole pan.
4. Add 2 to 3 tablespoons water or chicken broth to bottom of casserole.
5. Place 1/2 tortillas in pan, 1/2 chicken and 1/3 sauce. Repeat, ending with the remaining 2/3 sauce.
6. Cover with grated cheese.
7. Refrigerate overnight.
8. Bake at 300u0b0 for 1 to 2 hours uncovered until brown and bubbly.
9. Serves 8.
10. Great dish to double and freeze one for later!

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1030649 (may not work)