CHICKEN TORTILLA CASSEROLE

                                                  To serve 3 or 4                          To serve 6 or 8

Chicken (3/4" cubes) cooked         2-1/2 cups                                      5 cups
Corn tortillas cut in strips               4                                                     8
Cream of Chicken soup                  1/2 can                                           1 can
Ortega Diced green chiles              1/2 small can                                  1small can
onion, grated or diced fine             1/2 medium                                     1 medium
milk                                                1/2 cup                                            1 cup
cheddar cheese, grated                   1/2 cup                                            1 cup

Mix soup, chili, milk and chicken.  Butter baking dish well.  Layer tortilla strips on bottom, then layer of mix, then strips, etc. until all is used (mix being last layer).  Cover with cheese.  Set in refrigerator 18 to 24 hours.  Bake 1 hour in 350 oven.

This is nice, and I really like the way the recipe is divided up depending on the crowd size.  I have a recipe similar to this that I like a little better because it also has salsa in it.  There is no problem with this one too, and may be good for those that like a milder flavor.  I like to add a dollop of sour cream on top of each serving!