4 whole chicken breasts, 4 cups cooked and diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 (15 oz.) can chili without beans
1 (4 oz.) can chili salsa, or taco sauce
1/2 c. milk
1 sm. onion, chopped fine
12 corn tortillas
1/2 lb. sharp Cheddar cheese, shredded
1/2 lb. Jack cheese, shredded

Wrap chicken breast individually in foil; place on jellyroll pan or cookie sheet and bake for an hour at 350 degrees. (But if you want to end up with some soup stock, too, simmer one hour in water to cover, along with an onion, a carrot and a celery stalk.)

When chicken is cool, slip off bones and cut meat into 1 inch pieces. Now mix together in a large bowl the soups, chili, salsa, milk and onion. Tear the tortillas into small pieces. Use a 2 1/2 quart shallow casserole. Put a layer of chicken on bottom, then half the tortillas, then half the sauce, and finally half the cheese.

Repeat this layering, ending with cheese. To bake it immediately, put into 350 degree oven for 45 minutes. If you freeze it, reheat for 90 minutes at 350 degrees, and check middle before serving it. Let stand 10 minutes before serving. Serves 8.

Or 1 1/2 to 2 pounds ground beef.