Chicken Enchilada Casserole - cooking recipe

Ingredients

4 whole chicken breasts, cooked
2 cans cream of chicken soup
1 jar salsa
1 can chopped chillies, drained
12 corn tortillas
1 small can evaporated milk
1 large onion, chopped
1 lb. shredded cheddar cheese

Preparation

Mix soup, onion, chillies evaporated milk and salsa.
Cut tortillas in squares.
Put one layer of tortillas, one layer chicken then part of the sauce.
Repeat layers until all is used and you have ended with sauce on top.
Spread cheese on top and bake for 1 hour at 350 degrees.
This recipe can be made a day or two ahead and then baked if kept refrigerated.