2 chicken breasts, cooked
1/2 onion, grated
1/2 can (10 e/r EACH) cream of mushroom soup, cream of chicken soup
1/2 can (7 oz) green salsa
1/2 cup milk
6 corn tortillas, cut into triangles
1/2 lb. Cheddar cheese, grated
1 1/2 canned green chilies, seeded and diced

Directions

Remove skin and bones from chicken. Cut into large pieces and set aside.

In a bowl combine onion, soups, salsa and milk, blending well.

In a 1 1/2 quart buttered casserole, layer half the tortillas, chicken, sauce and cheese. Sprinkle with the green chilies.

Repeat the layers once more until all the ingredients are used, ending with the cheese on top.

Cover and refrigerate for 24 hours. Remove cover and bake at 300 degrees for 1 hour.

Comments

Good served with green salad and steamed hot flour tortillas.

Course

Lunch or Dinner

Servings

Time to prepare

30 Minutes

Difficulty

Average

Comments

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Bags on 07/26/2010