| | Directions | | Preheat oven to 300°. Cut tortillas into 1 inch squares. Mix soups, milk, onion, salsa, chopped chili, and chili powder. Grease a large shallow baking dish and place 2 Tbsp. of chicken stock in bottom of dish. Place a layer of tortillas, then chicken, then soup mixture. Continue layering until all ingredients are used, ending with soup mixture. Top with shredded cheese. Refrigerate for 24 hours to blend flavors. Bake 1-1 1/2 hours. Makes 8 servings (approx. 12 for a potluck). |
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| Ingredients | | - |  | 4 cooked chicken breasts, cut inch large pieces |
| - | | 1 can cream of chicken soup |
| - | | 1 can cream of mushroom soup |
| - | | 2 cups milk |
| - | | 1 dozen corn tortillas |
| - | | 1 onion, finely chopped |
| - | | 1 can green chili salsa (large can) |
| - | | 1 can chopped green chilies (small can) |
| - | | chili powder to taste |
| - | | 1 pound shredded cheddar cheese |
| - | | 2 tablespoons chicken stock |
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