Mexican Chicken Bake
| Yield: | 1 Servings |
| Categories: |
| 1 | cn | (10-3/4 oz.) cream of mushroom soup |
| 1 | cn | (10-3/4 oz.) cream of chicken soup |
| 1 3/4 | c | Milk |
| 2 | c | Cooked chicken; chopped |
| 1 | lg | Onion; finely chopped |
| 1 | c | Salsa |
| 2 1/2 | c | Grated cheese |
| 12 | Corn tortillas; each cut into 8 pieces |
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