Total Calories: 200
In a large bowl, combine the soup and milk. Whisk to blend well. Stir in the chicken, onion, salsa, and 3 cups shredded cheese. Coat three 8x8x2-inch pans with nonstick coating. Place a layer of tortilla wedges on bottom and top with chicken mixture. Repeat layers. Cover with foil label and freeze. Place 1/3 cup reserved cheese in a freezer bags and attach to each casserole with tape.
To serve, thaw casserole in refrigerator or microwave. Bake at 350° F. for 25-35 minutes. Sprinkle reserved cheese over top of casserole. Continue baking for 10 more minutes or until casserole is hot and bubbly and cheese is melted.
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