Sonora Chicken Casserole

This recipe came from a woman in my upholstery class in Lead in the 1990s.  She brought it to a pot luck, and it was a hit.

4 chicken breasts, cooked and cut into 1″ pieces
1 can cream of mushroom soup
1 can cream of chicken soup
15 oz. can chili (without beans)
4 oz. salsa
1/2 c. milk
1 onion, chopped fine
12 corn tortillas
1/2 lb. shredded sharp cheddar cheese
1/2 lb. shredded jack cheese

Preheat oven to 350 degrees.  Mix together soup, chili, salsa, milk, and onions.  Cut tortillas into 1″ squares.

In 9×13 pan, layer 1/2 portions each of the chicken, tortillas, sauce mixture, and cheeses; repeat layers.  Bake for 45 minutes.

May be prepared the night before, and refrigerated until ready to bake.


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