from: Grandma P.
Ingredients
4 boneless, skinless chicken breasts
salt
pepper
4 tablespoons butter
1 cup good quality salsa (Ortega, Herdez)
1 can cream of chicken soup
1 can cream of mushroom soup
1 medium onion, chopped
12 corn tortillas cut into 1” squares
8 ounces (approximately) sour cream
1 cup or more sharp cheddar
Directions
Heat oven to 350. Take the chicken breasts and salt and pepper them on both sides. Place them in a shallow baking dish. Put a pat of butter on each and
bake, covered, 1 ½ hours.
Mix the chicken soup, mushroom soup, salsa, onion and tortillas together. Combine the drippings from the chicken and enough sour cream to make a cup and mix that in too. Cut chicken into small cubes and combine it with the soup mixture. Refrigerate over night. Spread in a casserole dish and top with shredded sharp cheddar.
Bake, uncovered, at 350 for 1 ½ hours. Then uncover and bake 10 minutes more.