Viva La Chicken Tortilla Casserole
By: Sharon  Burkey
Published: Friday, September 24, 2010 - 5:52am

Ingredients




4 wholes Chicken Breasts or cook ahead
1 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk
1 onion, grated
1 1/2 cans of Green Chile Salsa
1 pound Cheddar Cheese, grated
1 tablespoon or 2 of chicken stock/ broth/water

Preparation

1 Wrap chicken breasts in foil and bake at 400 degrees for an hour or until tender. 2 Bone chicken and cut into large pieces. 3 Cut tortillas into 1-inch strips or squares. 4 Mix soups,milk, onion and salsa. 5 Grease a large shallow baking dish. 6 Place a tablespoonful or two of chicken stock or broth or water in bottom of baking dish. 7 Place a layer of tortillas in baking dish, then chicken, then soup mixture. 8 Continue layers until all ingredients are used, ending with soup mixture. 9 Top with cheese. Let stand in refrigerator 24 hours to allow flavors to blend. 10 Bake at 300 degrees for 1-1/2 hours. 11 Makes 8 GENEROUS servings