Chicken Tortilla Casserole

• 6 whole chicken breasts
• 12 corn tortillas, cut in 1-inch strips
• 1/2 lb. grated cheese
• 17 oz. can green chili sauce
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can evaporated milk

1. Wrap chicken breasts in foil and bake at 400u0b0 until tender, about 1 hour.
2. Cool and bone, saving drippings.
3. Cut chicken into strips.
4. Grease 9 x 12-inch baking dish.
5. Place half the tortilla strips on bottom of the pan, then half the chicken, then half the cheese.
6. Mix chili sauce, soups, drippings and milk.
7. Pour half of this mixture on top of cheese.
8. Repeat steps, ending with soup mixture on top.
9. Refrigerate overnight.
10. Bake at 350u0b0 for 1 hour or until bubbly.
11. Serves 8 to 10 people.

chicken breasts, corn tortillas, grated cheese, green chili sauce, cream of chicken soup, cream of mushroom soup, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=694247 (may not work)