Mexican Chicken Bake
2 (10 ¾ oz.) can cream of chicken soup
2 ¾ cup milk
2 cups cooked, shredded chicken
½ tsp salt
½ onion finely chopped
1 (7oz) can salsa
2 ½ cups grated cheese
12 corn tortillas
Preheat oven to 350°. Lightly butter a 2 quart casserole dish. In a medium bowl combine the 2 cans of cream of chicken soup and the milk. Stir to blend well. Add shredded chicken, salt, onion, and salsa. Layer tortillas and the chicken mixture then sprinkle with grated cheese. Alternate this until finished then spread cheese on top. Bake 35-45 minutes until bubbly. Serves 8.
