5 c. 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)
1 can cream of mushroom soup
1 can cream of chicken soup
15 oz. can chili, without beans
1/2 c. milk
1 sm. onion, finely chopped
12 corn tortillas
1/2 lb. sharp cheddar cheese, shredded
1/2 lb. Jack cheese, shredded
4 oz. can chili salsa or taco sauce

Mix together both soups, chili, chili salsa, milk and onion. Tear tortillas into small pieces. 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 oven for about 45 minutes. If you freeze it, defrost in refrigerator or reheat for 90 minutes at 350 degrees. Check deep middle before serving to be sure it is heated through. Let stand 10 minutes before serving. Serves 12.