Chicken Tortilla Casserole

I think this one is Auntie Kathie's, and it's a make-ahead casserole. The long refrigeration time allows the corn tortillas to soak up the juices and become more like the masa in tamales.

CHICKEN TORTILLA CASSEROLE
4 boneless, skinless chicken breasts, cooked and chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 lb. cheese (such as Cheddar, Colby or Monterey Jack), grated
1 can green chili salsa
1 can diced green chiles
1 onion, grated
2 cups milk
a few tablespoons of chicken stock
12 corn tortillas, cut in 1" strips

Grease a 9x13" pan and put in a few tablespoons of chicken stock, just enough to glaze the bottom of the pan. In a large bowl, mix together soups, onion, green chiles and salsa. In the prepared pan, layer tortilla strips, chicken, soup mixture and cheese; repeat two or three times, ending with a layer of cheese. (It's like Mexican lasagne!) Cover with foil and refrigerate casserole 24 hours.

Preheat oven to 350 degrees. Bake casserole for 1½ hours, uncovering the last half hour, until browned and bubbly.  Serves 8.

Stolen from Kathleen Ashton, cook extraordinaire!