Mexican Chicken Bake

So, I have been getting WIC checks and didn't realize that I could be getting corn tortillas and finally went and picked some up last week. Then I also realized that I don't know any recipes that include them and I'm not a huge fan of eating them (unless they are fried). Anyway, so I browsed through some of my recipes and found another from my dear old friend, Paula, who I know can cook really well and I always loved her food. I can't seem to help myself when it comes to cooking and I end up adding a little of this or that or changing one thing or another, so once again it is a little more "my way."

Mexican Chicken Bake:

1 can cream of mushroom (I only had cream of mushroom...so I did two cans)
1 can cream of chicken
2 3/4 cups milk
1 chicken cooked and shredded (I did 3 split breast...well, I was going to only do 2 but I left Charles in charge and he put in all 3)

1/2 tsp salt
1/4 cup salsa (I put in about 1/2 cup)
2 1/2 cups shredded cheddar cheese
1 Lrg. onion finely chopped
(I also added pepper and onion powder)

1 pkg. about 18 small corn tortilla shells cut into quarters (like chips)

*Combine soups and milk; stir well. Add in everything else except tortillas pieces.
**Lightly grease a casserole pan and layer the chicken mixture and alternate with the tortillas. Make sure that you end with the tortillas because it makes a crispy topping.
Sprinkle with cheese and bake until hot and bubbling at 350 degrees.

*** This was the first time I've made this and I felt it needed something like corn thrown in there. Also, I found a similar recipe in another book and it said to lightly fry the corn tortilla's.
I may try it that way next time, but not frying them was really good, too.