Mexican Casserole

from Kari Coon

4-6 chicken breasts, boiled

1 can cream of mushroom soup

6+ fresh mushrooms

1 can cream of chicken soup

1 can of chili without beans

1—6 oz can of chili salsa

1 /2 c milk

1 onion diced

12 corn tortillas

1 pound shredded Monterey jack cheese

In a large bowl, mix the soups, chili, salsa, onion, milk. Tear the tortillas into small pieces. Layer half the chicken on the bottom of a greased 9x13 pan & then spread ½ the tortilla pieces, ½ the soup mix & ½ the cheese. Repeat for the 2^nd layer. Bake at 350˚ covered with foil for the first 30-40 min, then uncover for 15 min. Let stand 5-10 min before serving.