Chicken Tortilla Casserole

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Chicken Tortilla Casserole

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Serves 8

Recipe by Kathy Oaks

   3 chicken breasts, cooked and cut into pieces
   1 10-ounce bag Doritoes chips
   2 10 3/4-ounce cans cream of chicken soup
   1 10 3/4-ounce can cream of mushroom soup
   1 cup picante sauce (or see recipe for salsa)
   1/2 cup milk
   2 cups cheddar cheese
   1 teaspoon chili powder
   1 tablespoon vegetable oil

In a large frying pan fry chicken with oil and about 1/4 cup salsa. When chicken is done mix in soups, milk, chili powder, the rest of the salsa. Spray 11x13 pan with pam and layer chips, sauce, and cheese twice. Cover with foil (the tin foil tent) and bake at 350° for 35-40 min.

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Timberly's Salsa
Serves 5

   2 cans stewed tomatoes
   1 jalapeño pepper
   1/2 onion
   Lots of garlic

Put everything in blender and blend. Pour into a sauce pan and add 1t salt. Cook until boiling.

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