Baked Chicken Tortilla

• 3 c. cooked chicken
• 1 can cream chicken soup
• 1 can cream mushroom soup
• 1 c milk
• 1 sm. can diced green chilies
• 1 onion chopped
• 1 dz. corn tortilla
• 4 c. cheddar cheese grated

Directions:

Combine soups, milk and onions.

Grease large shallow baking dish, add 2T water. Layer tortilla, chicken, then soup mix; top with cheese, refrigerate for 24 hours. To Freeze: Cover with foil and seal well. Label and Freeze. To Serve: Thaw overnight in the refrigerator. Bake at 300 for 1 to 1 1/2 hours until hot. Serves: 6

By Anna