Mexican Chicken Casserole - cooking recipe

Ingredients

3 boneless skinless chicken breasts, diced
8 (8 inch) flour tortillas, torn into bite size
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 cup salsa
1/4 cup milk
4 -6 ounces light sour cream
4 ounces shredded cheddar cheese

Preparation

Preheat the oven to 375 degrees. Scatter the tortilla shells in the bottom of a 9x13 pan.
Spray a frying pan with cooking spray then cook the chicken until no longer pink.
Mix the soup, salsa, sour cream, milk, cheese, & chicken together in a bowl then pour over the tortillas.
Bake in the oven for 30 minutes.