Chicken Mexican Dish Recipe

• 1 jar green chili salsa
• 4 whole chicken breasts
• 1 dozen flour or possibly corn tortillas
• 1 1/2 c. cheddar cheese, grated
• 2 cans cream of mushroom soup
• 1 can cream of chicken soup
• 1 onion, minced fine

1. Wrap chicken breasts in foil and bake till tender (or possibly they may be boiled).
2. Bone and cut into bite-size pcs.
3. Oil a 9 x 13 inch Pyrex pan.
4. Cut tortillas in 1 inch strips.
5. Put a layer of tortilla strips in bottom of pan.
6. Mix soup, 1/2 c. of juice from chicken, salsa and onion together.
7. Pour some of this mix over tortillas and 1/3 of chicken.
8. Add in some grated cheese.
9. Do this making 3 layers ending with cheese on top.
10. Put in refrigerator overnight.
11. Bake at 350 degrees for 1 hour.
12. Let set 10 min before serving.
13. NOTE: Good even if it is not refrigerated overnight.

green chili salsa, chicken breasts, flour, cheddar cheese, cream of mushroom soup, cream of chicken soup, onion

Taken from cookeatshare.com/recipes/chicken-mexican-dish-38654 (may not work)