5 c. cooked chicken breast
1 c. chicken broth
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 (12 oz.) can chili salsa
3/4 lb. grated Cheddar cheese

Tear chicken into strips. Cut tortillas into 1-inch strips. Mix soup, salsa, and chicken broth together. Grease 9x13 inch baking dish. Arrange half the tortillas on bottom of dish. Add half of the chicken. Pour half of the soup mixture over the chicken. Top with half of the cheese. Repeat. Bake at 325 degrees for 45-60 minutes.

This casserole tends to be soupy when first served but becomes more firm on standing. Makes 8 servings.