This was an old stand-by recipe in my mom’s kitchen when I was growing up. It was also known as Chicken Ole’.
4 whole chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup milk (can use chicken stock)
1 can green chili salsa
1 onion, chopped
Grated cheese
Preparation: Cook and de-bone chicken, cube. Tear tortillas in about 1″ pieces. Mix together soups, milk, salsa and onion.
Assembly: Layer tortillas and chicken, and cover with some of the soup mixture. Repeat. Cover with layer of tortillas and the remaining soup mixture.
Refrigerate at least 12 hours.
Bake at 325F for 1 to 1-1/2 hours.
Cover with cheese and return to oven for cheese to melt.
Let stand about 5-10 minutes before serving.
Serves 8-12.
The Family Recipe Box 
YAAAY! Thank you for posting this recipe! I’ve been looking for this particular “Chicken Ole” recipe on and off for a while now and here it is. I’m making it today! 🙂
this is so close to what my mother used to make but no salsa it was a can or two of ortega chilis.