Chicken Puerta Vallarta Recipe

• 3 chicken breasts
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 c. lowfat milk
• 1 onion, minced
• 1 can green chili salsa
• 1 doz. tortillas
• 1/2 pound sharp Cheddar cheese, grated
• 1/2 pound Monterey Jack cheese, grated
• 1 sm. can diced or possibly sliced black olives (optional)

1. Bake chicken 1 hour at 350 degrees.
2. Bone chicken and cut into large chunks.
3. In saucepan, hot soups, lowfat milk, onion, salsa and olives.
4. Tear tortillas into 1 inch pcs.
5. Layer chicken, cheeses, sauce and tortillas in a well greased casserole (3 qts or possibly larger).
6. Save 1/2 of cheese for topping of casserole.
7. Cover and chill overnight.
8. Bake at 300 degrees for about one hour.

chicken breasts, cream of mushroom soup, cream of chicken soup, milk, onion, green chili salsa, tortillas, cheddar cheese, cheese, black olives

Taken from cookeatshare.com/recipes/chicken-puerta-vallarta-43986 (may not work)