Chicken Tortilla Casserole - cooking recipe

Ingredients

4 whole chicken breasts (salted)
9 corn tortillas
1 (10 1/2 oz.) cream of chicken soup
1/2 lb. Cheddar cheese (grated)
1 c. milk
1 onion (grated)
1 (7 oz.) green chili salsa

Preparation

Wrap chicken
breasts
in
foil and bake in a 400\u00b0 oven for 1 hour
or
until
tender.
Open
foil
and cool.
Remove chicken bones
and
cut
chicken
into
large pieces.
Cut the tortilla into
1
inch
strips.
Butter
a
13 x 9-inch baking dish.
Put 2 to 3 tablespoons of the juice from the chicken in the bottom of the dish.
Mix soups, milk and onion and add the salsa.
Place
a layer of tortillas on bottom of dish, a layer of chicken
and spoon
salsa
soup
mixture over the chicken. Repeat.
Top
with cheese.
Refrigerate
24 hours.
Next day, bake in a 300\u00b0 oven for 1 to 1 1/2 hours.
Yields 8 servings.