Southwest Chicken Casserole

This is a casserole that is easily assembled, and can be either baked immediately, or put in the freezer to be served another day.

Southwest Chicken Casserole

1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cheddar cheese soup
1 1/4 cups milk
1 (14 oz.) can diced tomatoes and green chilies
about 12 corn tortillas (more or less)
2 cups chicken, cooked and cubed
1 onion, chopped
2 1/2 cups shredded cheddar cheese, divided

Spray the bottom and sides of an 11x7-inch 'or' 13x9-inch baking dish. Set aside. Whisk together the first four ingredients. Pour about 1 cup into the bottom of the baking dish and tilt to coat the bottom evenly. Take 1/3 of the tortillas, and tearing to fit, place them on the bottom of the baking dish. Mix the onions and chicken together. Spread half of the chicken mixture over top of the tortillas. Sprinkle about 1 cup of shredded cheddar cheese. over top. Tearing into pieces to fit, place another 1/3 of the tortillas over top. Layer the remaining half of the chicken mixture over top. sprinkle 1 cup of cheese over that. Top with the last 1/3 of the tortillas, tearing to fit. Pour all of the sauce over top and sprinkle the remaining cheese over top. Bake @ 350* F, covered, for 35-45 minutes. Remove the foil the last 10 minutes of baking. Let stand about 120 minutes before serving.
To freeze: Assemble as directed. Cover the pan tightly with plastic wrap, then write the baking directions on a piece of foil, and cover the plastic wrap with the foil. Freeze. Thaw overnight in the fridge. Remove the foil and plastic wrap, then re-cover with foil and bake as directed.
Makes about 6-8 servings.