Categories: Chicken

Ingredients

• 4 Chicken Breasts
• 1 Can Cream of Chicken Soup
• 1 Can Cream of Mushroom Soup
• 1 1/2 Cans Ortega Green Chili Salsa
• 12 Corn Tortillas
• 1 Cup 1/2 & 1/2
• 1 Onion-grated
• 1 lb Cheddar Cheese-grated

Directions

1. Cook chicken, debone & cut in pieces,

2. Cut tortillas in 1" squares

3. Mix soups, half and half, onion & salsa together

4. Spray 9×13 pan bottom with Pam

5. Place 1/2 of tortilla strips on bottom;

6. cover with half of pieces of chicken.

7. Add about 1/2 of sauce;

8. repeat with balance of tortilla strips, chicken and balance of sauce.

9. Top with shredded cheese.

10. Refrigerate 24 hours.

11. Bake at 300 degrees for 1 1/2 hours.

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