Tip: Another "Mexican Chicken Casserole" recipe ranks higher.
Salt and pepper chicken, wrap in foil and bake at 400 fro 1 hour. Cool and bone and cut up chicken.
Cut up tortillas in 1" strips and halves or thirds.
Mix soups, milk, onion and chile sauce. Butter casserole dish, pour chicken drippings (from baked chicken).
Layer tortillas then soup mixture, chicken and cheese. Repeat layers again ending with cheese. Refrigerate 24 hours. Bake at 300 for 1 hour. Serve with hot sauce or picante sauce.
I have divided into mini casseroles to make several meals.