Chicken Tortilla Casserole - cooking recipe

Ingredients

4 whole chicken breasts
10 -12 corn tortillas
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 (5 3/4 ounce) can evaporated milk
1 (10 1/2 ounce) can enchilada sauce (mild or hot)
1 tablespoon of chopped parsley
1 lb sharp cheddar cheese, shredded

Preparation

Boil chicken until completely cooked.
Let cool.
Cut into bite size pieces.
In large bowl combine onion, soups, evaporated milk, enchilada sauce and parsley.
Mix well.
Set aside.
Cut tortillas into 3/4 in. strips
Spray bottom of 13 x 9 baking dish with cooking spray and place half of the tortillas in bottom.
Repeat this process one more time and cook in the microwave for 10-12 minutes until bubbly.
*Can also be cooked in oven-- top with alum.foil and bake at 375 for 20-25 minutes.