Sonora Chicken Casserole - cooking recipe

Ingredients

4 whole, skinned chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 (15 oz.) can chili (no beans)
1 (4 oz.) can chili salsa
1/2 lb. grated sharp Cheddar cheese
1/2 lb. grated Jack cheese
1 small onion
1/2 c. milk
12 corn tortillas
1 carrot (optional)
1 stalk celery (optional)
1 onion, cut up (optional)

Preparation

Wrap chicken in foil with optional vegetables.
Bake 1 hour at 350\u00b0.
Discard vegetables.
Cut chicken into 1-inch pieces.
Mix all wet ingredients plus onion.
Tear tortillas into small pieces. Use 2 1/2-quart casserole, using half of each chicken, tortillas, cheese and sauce.
Repeat layering with remaining and ending with the cheese.
Bake at 350\u00b0 for 45 minutes.
Freezes well.
To reheat from frozen, heat for 90 minutes at 350\u00b0.
Let stand for 10 minutes.