Chicken Enchilada Casserole - cooking recipe

Ingredients

8 corn tortillas
4 c. cooked and cut up chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ortega green chili salsa (7 oz.)
1 can Dennison's chili without beans
1/3 lb. Cheddar cheese, grated
1/3 lb. yellow Jack cheese

Preparation

Tear up tortillas and put in bottom of 9 x 13 x 2-inch pan. Top with cooked, cubed chicken (turkey is good too).
Mix together in a large bowl the mushroom and chicken soup, salsa and chili. Top with Cheddar cheese and Jack cheese.
Bake at 350\u00b0 for 15 minutes, covered, and then 30 minutes, uncovered.