Recipe for Mexican Chicken Casserole


4 chicken breasts
1 doz corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1 small onion, grated
1 can ortega green chili salsa
1 lb cheddar cheese, grated


Mix together both cans of soup, milk, onion and salt 24 hours ahead of time. Let set overnight. Next day, bake 4 chicken breasts in foil at 400 degrees for 1 hour. Put 3-4 tablespoons chicken broth in large casserole. Cut tortillas in 1 inch strips. Place in layers as follows: tortillas, boned chicken (cut in long strips), then sauce mix. Top with shredded Cheddar cheese. Bake for 1 to 1 1/2 hours at 350 degrees until bubbly.

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