4 c. cooked chickend, cubed
1 dozen corn tortillas
2 cans cream of chicken soup
1 c. salsa
1 c. sour cream
2 c. shredded cheddar/jack cheese
1. Preheat oven to 350 degrees.
2. In a medium bowl combine the soups, salsa & sour cream. Add chicken and stir well.
3. In a 9x13 in greased casserole dish layer the torillas, then the soup mixture then the cheese. Make 3-4 layers and end with the cheese on top.
4. Bake 45 minutes or until hot and bubbly.