Chicken Chillipa and Salsa

Chicken Chillipa

2 (10.75 oz) cans cream of chicken soup (undiluted)
1 C sour cream
2/3 C milk
1 (7 oz) can diced green chilies, drained
1 medium onion, chopped
4 to 5 green onions, chopped
12 corn tortillas, quartered
4-6 chicken breast halves, cooked and shredded
4 cups grated colby cheese

Preheat the oven to 350 degrees. Combine the soup, sour cream, milk, onion and green onions in a bowl. Spread a portion of the sauce in a greased 9 x 13 baking dish. Arrange half the tortilla wedges, overlapping slightly, on the sauce. In this order, layer all of the chicken, half the remaining sauce, half the cheese, the remaining tortillas, sauce and cheese.

Bake, covered, for 30 minutes. Reduce the oven temperature to 325, remove the cover and bake for another 30 minutes.

Serves 8.

Salsa

2 cans Rotel (diced tomatoes and chilies)
2 cans stewed tomatoes
1/2 can diced jalapenos
Salt, pepper and garlic salt to taste

Combine all ingredients in a blender or food processor. Best when chilled and the flavors are allowed to mix for a couple of hours.