Creamy Salsa Chicken

• 4 whole Boneless, Skinless Chicken Breasts, Cooked
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup, Undiluted
• 1 can (10.75 Oz. Can) Cream Of Chicken Soup, Undiluted
• 1 cup Salsa, Your Choice
• 1 whole Small Onion, Chopped
• 2 cups Shredded Cheddar Cheese
• 2 cups Shredded Monterey Jack Cheese
• 6 whole Large Tortilla Shells, Sliced Into Strips

1. Bake the chicken to your taste.
2. I used salt and pepper.
3. Allow to cool and cube.
4. Meanwhile, in a large bowl, combine soups, salsa, onion and add chicken when cooled.
5. In a separate bowl, combine cheeses.
6. In a greased 13x9 inch baking dish, place a layer of sliced tortilla strips, followed by chicken and soup mixture, followed by cheese.
7. Repeat for the second layer.
8. Add a few of the tortilla strips on top of the final layer of cheese.
9. Bake at 350 F for 20 minutes, or until soup is bubbling and cheese is melted.
10. I served this with a green salad.

chicken breasts, cream of mushroom soup, cream of chicken soup, salsa, onion, cheddar cheese, shredded monterey jack cheese, tortilla shells

Taken from tastykitchen.com/recipes/main-courses/creamy-salsa-chicken/ (may not work)