Mexican Chicken Casserole Recipe

Ingredients

6 chicken breasts – cooked and chunked

12 corn tortillas, cut into 1" strips

1 onion, chopped

1 can Ortega chile salsa

1 can mushroom soup

1 can cream of chicken soup

1 cup milk

1 lb. cheddar cheese, grated

1 cup chicken broth (saved from cooking the chicken)

Grease casserole (lasagna pan). Combine soups, milk, onion, salsa and broth.

Layer: 1/2 tortillas, 1/2 chicken, 1/2 sauce, 1/2 cheese. Repeat.

Make day before and refrigerate.

Bake 350 degrees for 1 hour.