Sonara Chicken Casserole

• 4 whole chicken breasts, cooked and cut into 1-inch cubes
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 (15 oz.) can chili (without beans)
• 1 (4 oz.) can chili salsa or taco sauce
• 1/2 c. milk
• 1 small onion, finely chopped
• 12 corn tortillas (frozen or packaged)
• 1/2 lb. sharp Cheddar cheese, grated
• 1/2 lb. Monterey Jack cheese, grated
• 2 1/2 qt. casserole dish

1. Preheat oven to 350u0b0.
2. In a large bowl, mix soups, chili, chili salsa, milk and onion.
3. Tear tortillas into small pieces and put aside.
4. In a 2 1/2-quart casserole (shallow), layer the chicken, then half of the tortillas and half of the soup mixture, and half of the cheeses.
5. Repeat, ending with cheese.
6. Bake in 350u0b0
7. oven for 45 minutes.
8. Let stand 10 minutes before serving. Serves 8.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228804 (may not work)