Chicken Mexican

4 whole chicken breasts, cooked, boned and cut up*
12 corn tortillas, cut in strips (you may not need all of the tortillas)
3/4 lb. Longhorn cheddar cheese, grated (or any cheddar)

Sauce:
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1 4-oz. can green chili salsa
1 cup chopped onion

Combine sauce ingredients.  Layer 1/2 of tortilla strips in greased 9x13 baking dish.
 Next layer with 1/2 of chicken then a layer of 1/2 of sauce. Repeat layers.  
Top with grated cheese.  Bake, covered with aluminum foil at 325 degrees for 45 minutes.  
Remove foil and bake another 15 minutes.
NOTE: This is a great make-ahead dish, it can easily be frozen before baking,
just defrost in lower part of refrigerator, then bake.

*Or a baked chicken, meat shredded.  Also great with leftover turkey.

 Spanish rice,  refried beans and tossed green salad are good accompaniments 
to this tasty dinner dish.  

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