Viva La Chicken Casserole

• 4 whole chicken breasts
• 1 doz. corn tortillas
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 2 (7 oz.) cans green chili salsa
• 1 c. milk
• 1 large chopped onion
• 1 lb. grated cheese

1. Salt chicken; wrap in foil and bake 1 hour at 400u0b0.
2. Cool and cut into bite size pieces.
3. Break 6 tortillas in buttered 9 x 13-inch baking dish.
4. Spread half of the cut up chicken over the tortillas.
5. Mix the rest of the ingredients (except the cheese) together and pour half the mixture over the chicken and tortillas. Repeat layers and cover with shredded cheese.
6. Refrigerate overnight.
7. Remove from fridge and let it come to room temperature.
8. Bake at 300u0b0 for 1 1/2 hours.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=674830 (may not work)