Mexican Chicken Casserole(Gloria Earnshaw) - cooking recipe

Ingredients

chicken breasts, boiled and cut up
corn tortillas
2 cans cream of mushroom soup
2 cans cream of chicken soup
4 small Ortega green chili salsa
chopped green onions
shredded Cheddar and Jack cheese

Preparation

Mix together soups and salsa.
Grease 9 1/2 x 13-inch pan. Line bottom with tortillas (cut in quarters).
Layer chicken, green onions, cheese and soup mixture.
Continue and make last layer cheese (on top).
Bake for one hour at 350\u00b0.