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Ingredients
- 4 whl chicken breasts
- 1 doz corn tortillas
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 1/4 c. lowfat milk
- 1 x onion minced fine
- 1 1/2 can Ortega green chile salsa
- 12 ounce cheddar cheese (12 to 16)
Directions
- Wrap chicken in foil and bake at 375F-400F till tender, around 45-50 min.
- Cut chicken into bite-sized chunks. Grease a shallow pan or possibly 2 8" square pans. Cut tortillas into thin strips. Mix soups, lowfat milk, onions, and chile salsa. Put broth from chicken or possibly water into baking dish. Layer tortilla chicken and soup mix until all are used, ending with soup mix. Top with grated cheese.
- Leave refrigerated for 24 hrs. This is important for flavor. Bake at 300F for 50 min, or possibly 1 hour and 15 min for a larger dish.
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