Viva La Chicken Casserole - cooking recipe

Ingredients

4 cooked chicken breasts
1 can cream of chicken soup
1 c. milk
1 or 2 small cans green chili salsa
1 lb. sharp Cheddar cheese, grated
water or chicken stock
12 corn tortillas
1 can cream of mushroom soup
1 onion, grated or minced

Preparation

Cook and bone chicken.
Cut into large pieces.
Cut tortillas in 1-inch strips.
Mix soups, milk, onion and salsa.
Add 2 to 3 tablespoons of water or chicken stock.
Place 1/2 tortilla strips on bottom of a 9 x 13-inch casserole dish.
Cover with half the chicken and half the sauce.
Repeat layers.
Top with cheese. Refrigerate for 24 hours.
Next day, bake at 300\u00b0 for 1 to 1 1/2 hours.
Serves 8.