Mexican Chicken Casserole(King Ranch Chicken) - cooking recipe

Ingredients

1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can milk
1/4 c. diced green chiles
1/4 c. mild salsa
2 1/2 c. cubed cooked chicken
6 to 12 corn tortillas, torn into bite-size pieces
1 to 1 1/2 c. grated Cheddar cheese

Preparation

Whisk together soups, milk, chiles and salsa (you may use 1/2 cup of either salsa or chiles instead of 1/4 cup of each).
Stir in the cooked, cut up chicken.
Spray baking dish with nonstick coating or grease it, then layer 3 or 4 torn tortillas, soup and chicken mixture and grated cheese.
Continue layering until dish is full.
(For a 3-quart Corning dish it should take about 3 ladles of soup and chicken mixture per layer.)
This recipe makes about two casseroles in 3-quart dishes.
One can be frozen for later use.