Chicken de Salsa

Aunt Lynn gave us this recipe after making it up in Corning sometime. Her email reads," Hi, Jan & Anny, here is the original casserole recipe. Hope you both are recovered from Tuesday. I really enjoyed spending time with you and Natalee. She is a precious doll." Wednesday, October 4, 2000.
4 large chicken breasts
1/2 lbs. Monterey jack cheese, grated
1/2 lbs. sharp cheddar cheese, grated
flour tortillas

Sauce: Mix together over low heat
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Hormel chili without beans (either turkey or beef)
4 oz diced chilies

Cook chicken in boiling water until tender and chop or shred in large chunks. In greased 13x9 casserole put thin layer of sauce, layer of tortillas (cut into strips 1/2" wide, 2 inches long) chicken, cheese. Repeat, cover loosely with foil and bake 1 hour at 350 deg. Can be frozen. Enjoy!