Mexican Chicken Casserole(King Ranch Chicken)

• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 soup can milk
• 1/4 c. diced green chiles
• 1/4 c. mild salsa
• 2 1/2 c. cubed cooked chicken
• 6 to 12 corn tortillas, torn into bite-size pieces
• 1 to 1 1/2 c. grated Cheddar cheese

1. Whisk together soups, milk, chiles and salsa (you may use 1/2 cup of either salsa or chiles instead of 1/4 cup of each).
2. Stir in the cooked, cut up chicken.
3. Spray baking dish with nonstick coating or grease it, then layer 3 or 4 torn tortillas, soup and chicken mixture and grated cheese.
4. Continue layering until dish is full.
5. (For a 3-quart Corning dish it should take about 3 ladles of soup and chicken mixture per layer.)
6. This recipe makes about two casseroles in 3-quart dishes.
7. One can be frozen for later use.

cream of mushroom soup, cream of chicken soup, milk, green chiles, mild salsa, chicken, corn tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769631 (may not work)