Mim's Mexican Chicken

Ingredients:

1 package corn totillas (about 12 count)
2 cups cooked chicken (crock pot works great)
12 oz. cheddar cheese, grated
1 can cream of cicken soup, condensed
1 can cheddar cheese soup, condensed
1 cup tomotatoes with green chilis such as Ro-Tel (I just used the full can)
1 1/4 cup milk
1 onion, chopped

Directions:

Chop cooled, cooked chicken. Tear tortillas into 1 inch wide strips.

In a large baking dish (or 2 little ones) alternate layers of tortillas, chicken and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.

Cover with aluminum foil. Freeze.

To prepare:

Thaw. Bake covered at 350 degrees until hot (about 30 min.). Remove foil and bake an additional 10 minutes to melt cheese.

Allow to stand 5 to 10 minutes, then cut with spatula and serve.

My family loves to eat it with tortilla chips (Tostitos) and scoop it up, but it is excellent alone too!