Chicken Enchilada - cooking recipe

Ingredients

4 whole cooked chicken breasts, save drippings
1 doz. tortillas, cut into 1-inch strips
2 cans cream of chicken soup
1 can milk
1 can Ortega green chili salsa
1 large onion, diced

Preparation

Break chicken into small pieces.
Put drippings in bottom of a 9 x 13-inch pan.
Layer tortilla strips, chicken, soup and grated cheese.
Repeat, but exclude cheese.
Repeat until out of items. Bake in 300\u00b0 oven for 1 hour, then top with grated cheese and bake 1/2 hour longer.