Thanks goes to Bernice Quigley for sharing this recipe!
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Ingredients: 2 cups cooked chicken 1 dozen corn tortilla shells 1 can cream of chicken soup 1 can cream of mushroom soup 1 can green chili salsa, 4 ounces 1 onion minced 1 cup milk 1 cup cheddar cheese, grated
Cook chicken wrapped in foil until done. Cool, reserving any liquid from baking, and cut into small chunks.
Cut tortilla shells in 1" strips.
Mix the soups, salsa, onion, and any chicken liquid together in a separate bowl.
Alternate layers of tortillas, chicken, and soup mixture until casserole is filled.
Refrigerate 24 hours. Bake for 1 1/2 hours at 300* Add cheese the last 15 minutes of cooking time.
Sprinkle some chopped parsley on top before serving.