Chicken Tortilla Casserole

• 4 whole chicken breasts
• 10 -12 corn tortillas
• 1/2 cup chopped onion
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 (5 3/4 ounce) can evaporated milk
• 1 (10 1/2 ounce) can enchilada sauce (mild or hot)
• 1 tablespoon of chopped parsley
• 1 lb sharp cheddar cheese, shredded

1. Boil chicken until completely cooked.
2. Let cool.
3. Cut into bite size pieces.
4. In large bowl combine onion, soups, evaporated milk, enchilada sauce and parsley.
5. Mix well.
6. Set aside.
7. Cut tortillas into 3/4 in. strips
8. Spray bottom of 13 x 9 baking dish with cooking spray and place half of the tortillas in bottom.
9. Repeat this process one more time and cook in the microwave for 10-12 minutes until bubbly.
10. *Can also be cooked in oven-- top with alum.foil and bake at 375 for 20-25 minutes.

chicken breasts, corn tortillas, onion, cream of mushroom soup, cream of chicken soup, milk, enchilada sauce, parsley, cheddar cheese

Taken from www.food.com/recipe/chicken-tortilla-casserole-66339 (may not work)