CHICKEN ENCHILADA CASSEROLE
- Four whole chicken breasts
- Twelve flour tortillas
- 1 can cream of mushroom
- 1 can cream of chicken
- 1 minced onion (optional)
- 1 cup milk
- 1 jar mild salsa
- 1 pound grated cheddar cheese
Bake chicken at 350˚ until no longer pink.
Cut chicken into pieces.
Cut tortillas into quarters.
Mix soups, milk, onion, and salsa.
Grease a large shallow pan (9x13).
Place a layer of tortillas on bottom (just enough to cover the pan)
Add a layer of chicken (about half)
Pour about half of the soup mixture over chicken and tortilla layers.
Repeat until all ingredients are used; ending with soup.
Top with cheese; cover with foil and place in refrigerator overnight.
Bake at 300˚ for 1 ½ hours. Uncover after ½ hour.