Sonora Chicken Casserole

• 4 whole, skinned chicken breasts
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 (15 oz.) can chili (no beans)
• 1 (4 oz.) can chili salsa
• 1/2 lb. grated sharp Cheddar cheese
• 1/2 lb. grated Jack cheese
• 1 small onion
• 1/2 c. milk
• 12 corn tortillas
• 1 carrot (optional)
• 1 stalk celery (optional)
• 1 onion, cut up (optional)

1. Wrap chicken in foil with optional vegetables.
2. Bake 1 hour at 350u0b0.
3. Discard vegetables.
4. Cut chicken into 1-inch pieces.
5. Mix all wet ingredients plus onion.
6. Tear tortillas into small pieces. Use 2 1/2-quart casserole, using half of each chicken, tortillas, cheese and sauce.
7. Repeat layering with remaining and ending with the cheese.
8. Bake at 350u0b0 for 45 minutes.
9. Freezes well.
10. To reheat from frozen, heat for 90 minutes at 350u0b0.
11. Let stand for 10 minutes.

chicken breasts, cream of mushroom soup, cream of chicken soup, chili, chili salsa, grated sharp, cheese, onion, milk, corn tortillas, carrot, celery, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278855 (may not work)