Chicken And Tamale Casserole

• 4 whole chicken breasts
• 12 corn tortillas
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 c. milk
• 1 small onion, finely chopped
• 2 small cans green chili salsa or 1/2 c. picante sauce
• 1/2 c. chopped ripe olives
• 1 c. Monterey Jack cheese, shredded

1. Cook chicken and save broth.
2. When chicken is cool, tear into chunks.
3. Cut tortillas into 1-inch squares.
4. Mix soups, milk, onion, salsa and 2 tablespoons broth.
5. In large casserole, layer 1/2 the tortillas.
6. Cover with 1/2 the chicken chunks and 1/3 of the sauce.
7. Repeat tortillas, chicken and 2/3 of the sauce.
8. Let set for 24 hours in the refrigerator.
9. Cover with grated cheese. Bake at 300u0b0 for 1 1/2 hours.

chicken breasts, corn tortillas, cream of chicken soup, cream of mushroom soup, milk, onion, green chili salsa, chopped ripe olives, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696783 (may not work)