Chicken Tortilla Casserole
Submitted by Sue Lowes on Apr 09, 2010

Very sinful casserole.

Servings:
8

Complexity:   
Easy

Total Time:
2 hours

Ingredients:
4 to 5 whole chicken breasts
1 dozen corn tortillas
1 can cream of mushroom soup
1 cup milk (not quite 1 can)
1 onion, grated
1 can Ortega green chili salsa (blue can)
1 lb. cheddar cheese, grated

Directions:
Wrap chicken in foil and bake at 400 for 1 hour or until tender. Bone and cut into large pieces. Cut tortillas into 1 inch strips. Mix soups, milk, onion and salsa together. Butter oblong baking dish and put 2 to 3 tablespoons juice from chicken in bottom of dish. Place a layer or tortillas in the dish, then chicken, soup mix and cheese. Let stand for 24 hours(in the refrigerator). Bake 1&1/2 hours at 300 to 325 degrees.

Cook's Notes:
One of many chicken tortillas casseroles