Sonora Chicken

• 4 chicken breasts
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can chili without beans
• 1 can (4 oz.) chili salsa or taco sauce (1/2 c.)
• 1/2 c. milk
• 12 corn tortillas
• 1 small onion, chopped
• 1/2 lb. shredded Cheddar cheese
• 1/2 lb. shredded Monterey Jack cheese

1. Boil chicken until tender.
2. Debone chicken and tear into bite size pieces.
3. Mix all other ingredients except chicken, cheese and tortillas.
4. Tear tortillas into pieces.
5. In 9 x 13 x 2-inch casserole pan, layer 1/2 of the tortillas, 1/2 of the chicken, 1/2 of the sauce and 1/2 of the shredded cheese; then repeat layers. Bake for 1 1/2 hours at 350u0b0, or until completely heated.

chicken breasts, cream of mushroom soup, cream of chicken soup, beans, chili salsa, milk, corn tortillas, onion, cheddar cheese, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262966 (may not work)