Chicken Ole

• 8 single chicken breasts, boneless
• 1 doz. corn tortillas
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can diced chilies
• 1 lb. Cheddar cheese, grated
• 1/2 c. milk
• 1 onion, grated
• 1 can green chili salsa

1. Cook chicken in microwave until done.
2. Cool and cut in large chunks.
3. Cut tortillas in 1-inch squares or strips.
4. Mix soups, milk and onion.
5. Add salsa.
6. Butter large baking dish.
7. Add 2 to 3 tablespoons juice from chicken to bottom of dish.
8. Place layer of tortillas on bottom, layer chicken, diced chilies on top.
9. Spoon sauce mix over top and cheese.
10. Repeat layers 2 to 3 times, end with sauce.
11. Top with cheese.
12. Refrigerate 24 hours or freeze. Bake at 300u0b0 for 1 to 1 1/2 hours.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659071 (may not work)