From the Kitchen of: Kathy Lowe
4 boneless skinless chicken breasts
½ tsp salt
10 corn tortillas broken into pieces
1 large can Cream of Chicken Soup
1 large can of Las Palmas Green Enchilada sauce
1 lb shredded longhorn cheese
Boil chicken until tender with salt. Break into pieces. Mix soup and sauce together in a medium bowl. Lay some of the tortillas in the bottom of a sprayed casserole dish. Then layer with chicken, soup/sauce mixture and then cheese. Repeat layers until casserole dish is full. Bake at 350 for 30 minutes. Dish out and top with shredded lettuce, bottled salsa and sour cream. Sometimes I also top with chopped tomatoes, onions and avocados.