4-6 skinless chicken breast fillets
1 lb. Jack cheese
1/2 lb. Tillamook cheese
1 dozen corn tortillas

SAUCE:

1 can golden mushroom soup, undiluted
1 can cream of chicken soup, undiluted
1 (8 oz.) can mild green Ortega chili salsa
1 can chili con carne without beans
1/2 c. milk

Clean chicken and season with Mrs. Dash. Bake uncovered for 1 hour at 350 degrees. Grate cheeses and slice or cut corn tortillas into squares, about 1 inch. Mix sauce ingredients together well.

After chicken has cooled, cut into small bite-size pieces. To put casserole together, spread a small amount of chicken juice from baking on the bottom of your casserole dish to prevent sticking. Layer tortillas, chicken bits, cheese, then sauce; repeat until all ingredients are used. Bake at 350 degrees covered for 45 minutes; uncover, then bake for 15 minutes more.