This was an old stand-by recipe in my mom’s kitchen when I was growing up. It was also known as Chicken Ole’.
4 whole chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk (can use chicken stock)
1 can green chili salsa
1 onion, chopped
Preparation: Cook and de-bone chicken, cube. Tear tortillas in about 1″ pieces. Mix together soups, milk, salsa and onion.
Assembly: Layer tortillas and chicken, and cover with some of the soup mixture. Repeat. Cover with layer of tortillas and the remaining soup mixture.
Refrigerate at least 12 hours.
Bake at 325F for 1 to 1-1/2 hours.
Cover with cheese and return to oven for cheese to melt.
Let stand about 5-10 minutes before serving.