Mexican Chicken Casserole - cooking recipe

Ingredients

4 chicken breasts, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
7 oz. salsa
1 c. milk
1 medium onion
1/2 lb. Monterey Jack cheese, grated
1/2 lb. Cheddar cheese, grated
15 to 18 corn tortillas (can also use flour or combination)
1 (4 oz.) can chopped green chilies

Preparation

Combine soups, salsa, milk and chilies to create sauce.
Cut chicken into bite-size pieces.
Layer chicken, torn tortillas, cheese and sauce in casserole dish (similar to lasagna). Refrigerate 24 hours before baking at 350\u00b0 for approximately 50 minutes.