Mexican Chicken Casserole

Ingredients:
- 3 boneless skinless chicken breasts, diced
- 8 (8 inch) flour tortillas, torn into bite size
- 1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
- 1/2 cup salsa
- 1/4 cup milk
- 4 -6 ounces light sour cream
- 4 ounces shredded cheddar cheese

Directions:
- Preheat the oven to 375 degrees. Scatter the tortilla shells in the bottom of a 9x13 pan.
- Spray a frying pan with cooking spray then cook the chicken until no longer pink.
- Mix the soup, salsa, sour cream, milk, cheese, & chicken together in a bowl then pour over the tortillas.
- Bake in the oven for 30 minutes.