Sonora Chicken

recipe from Amy Woodworth

2 c. Chicken (cooked & diced)
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Nalley's Original Chili
1/2 c. Milk
1/2 c. Salsa
1/2 lb. Cheddar, shredded
1/2 lb. Monterey Jack, shredded
Corn Tortillas
Onions & olives diced, optional

Blend chicken, soups & onions/olives (but not cheese) in large bowl. In a 9x13 pan, place a layer of tortillas, a layer of sauce mixture and a layer of cheese. Repeat until pan is full (probably 3 times), ending with a thick layer of cheese. Bake at 350 until bubbly and cheese is melted.

My notes:
Forgot the onions, didn't use nearly that much cheese, used corn blend tortillas instead. Browned 3 diced chicken breasts beforehand. Used 2 8x8 pans instead of one big one. Baked for about 30 minutes uncovered. Fed 3 adults with 1 pan! Got great compliments and we'll have the 2nd dish at the end of the week. Seriously, try it, it's worth the work. Also, please leave me a comment if it works for you!