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Chicken Tortilla Casserole
12 corn tortillas
1/2 c. of milk
1/2 lb of shredded cheddar cheese
15 1/2 oz. of Fiesta Juan's Smoked Jalapeno Salsa
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 tsp of taco seasoning
3 chicken breasts; cooked and cubed, 1/4 to 1/2 inch
Cut the tortillas in 1/2 inch squares, place on the bottom of a baking dish and cover with half of the cheese, and sprinkle half of the taco seasoning. Mix the salsa and both soups together, add half to the dish to cover cheese. Repeat the layers and top with cheese. Cover and put in the refrigerator for 6 hours. Preheat to 350 degrees and bake for 45 minutes or until brown. Yield: serves 4 to 6
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