Chicken Enchilada Casserole - cooking recipe

Ingredients

4 large chicken breasts, chopped and cooked
12 corn tortillas, cut into strips
1 c. milk
1 c. salsa
1 can cream of celery soup

Preparation

Mix together milk, salsa and soup.
In baking dish, layer tortilla strips, chicken and sauce; repeat layers.
Bake at 325\u00b0 for 1 1/2 hours.