Janckila's Chicken Tortilla Casserole

• 4 whole chicken breasts
• 1 dozen corn tortilla
• 1 (10 ounce) can cream of chicken soup
• 1 (10 ounce) can cream of mushroom soup
• 1 cup milk
• 1 medium onion, grated
• 1 (4 ounce) can Ortega green chili salsa
• 1 lb cheddar cheese, grated

1. Wrap chicken in aluminum foil and bake @ 400 for 1 hour.
2. Cool, debone and cut into bite size pieces.
3. Cut tortillas into strips and set aside.
4. Mix soups, milk, onion & chili salsa.
5. Butter a 9"X13" baking dish.
6. Place a layer of tortilla strips on the bottom, then a layer of chicken.
7. Spoon salsa/soup mix & half of the cheese over the chicken layer.
8. Repeat, making 2-3 layers.
9. End with liquid on top and then top with remaining cheese.
10. Let stand in refrigerator 24 hours.
11. Bake next day @ 300 til bubbly.
12. (about 30 minutes).

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

Taken from www.food.com/recipe/janckilas-chicken-tortilla-casserole-245358 (may not work)