Chicken Mexican Casserole - cooking recipe

Ingredients

3 chicken breasts (whole)
1 doz. corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. Pace mild picante sauce
1/2 c. milk
1 medium onion, grated
1 lb. Cheddar cheese, grated
salt and pepper to taste

Preparation

Place chicken in 9 x 13-inch pan.
Season with salt and pepper.
Cover with foil and bake at 350\u00b0 for 1 1/4 to 1 1/2 hours.
Remove chicken and let cool.
Leave juices in pan.
Shred cooked chicken into bite-sized pieces.
Break tortillas into small pieces and mix 1/2 with chicken juices in pan.
Mix soups, picante sauce, milk and onion together.