Recipe: Sonoran Chicken Casserole

SONORAN CHICKEN CASSEROLE

1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (15 oz.) can chili, without beans
4 oz. can chili salsa or taco sauce
1/2 cup milk
1 small onion, finely chopped
vegetable oil
5 cups boned, cooked chicken breast cut into 1 inch pieces (or equal amount of cooked turkey white meat) (can use half dark and half white meat if desired)
12 corn tortillas, torn into small pieces
1/2 lb. sharp cheddar cheese, shredded
1/2 lb. Jack cheese, shredded

Preheat oven to 350 degrees F.

Mix together both soups, chili, chili salsa, milk, and onion; set aside.

Use a large casserole such as 2 1/2 quart shallow pan.

Place a layer of chicken on bottom, then 1/2 of the tortillas, then half the sauce, and finally half the two kinds of cheese. Repeat this layering, ending with cheese.

To bake it immediately, put into a 350 degree F oven for about 45 minutes.

Let stand 10 minutes before serving.

TO MAKE AHEAD:
If you freeze it, defrost in refrigerator or reheat for 90 minutes at 350 degrees F. Check deep middle before serving to be sure it is heated through.

Servings: 12