Title: Chicken Tortilla Casserole
Categories: Chicken Casserole Mexican
Yield: 2 Servings
| 6 | | Corn tortillas |
| 1/2 | c | Milk |
| 1/2 | lb | Cheddar cheese; shredded |
| 1 | cn | Green chili salsa |
| 1 | cn | Cream of mushroom soup |
| 1 | cn | Cream of chicken soup |
| 3 | | Chicken breasts; cooked, cut up |
Cut or tear the tortillas in 1/2" squares. Put half of them on the bottom
of a baking dish and cover with 1/2 of the cheese. Mix salsa, both soups
and chicken together. Add half of this mixture to the baking dish. Repeat
the layers and top with cheese. Cover and put in the frige for 24 hours.
Bake at 350~F for 45 min. Uncover for the last 15 minutes to brown.