Recipe for Chicken Ole'

Sally's Chicken Ole'

3 doz. sm. corn tortillas
1 tall can evaporated milk
2 lbs. grated cheese
2 cans Cream of Chicken Soup
2 cans cream of mushroom soup
1 cup Pace picante salsa
5 medium chicken breasts

Boil chicken until cooked, shred into pieces
thinly slice tortillas (stack and slice with grain)

In a large mixing bowl combine soups, evaporated milk, salsa and mix.
In a 9 X 13 deep pan - layer 1/2 of the sliced tortillas, sauce, chicken and then repeat - top with shredded cheese.
Refrigerate over night. (this part is necessary or it will be too dry)

Bake @350° for one hour.