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)
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.