Chicken Tortilla Casserole
- 4 whole chicken breasts (no skin)
- 1 doz. corn tortillas
- 1 (10 3/4 oz.) can each: 97% fat free cream of mushroom and cream of chicken soup
- 2 c. skim milk
- 1 onion, grated
- 1 (8 to 10 oz.) can green chile salsa
- 1 lb. fat free Cheddar cheese, grated
- Wrap chicken breasts in foil and bake 1 hour at 400°.
- Cool and bone chicken.
- Break into large pieces.
- Cut tortillas into 1-inch strips or squares.
- Mix soups, milk, onion and salsa.