This is a SUPER recipe, but here is the key to making it a keeper...change the milk to 8 oz. of sour cream (reduced fat is fine) and change the salsa to 1 or 2 small cans of diced green chiles. Also increase the grated cheese to 16 oz. of Cheddar/Monteray Blend. I mix all ingredients together and then layer with the Corn Tortiallas (usually takes more than 6) and alternate layers ending with a layer of cheese. Be sure to add cheese to your soup/chicken/sour cream/green chile mixture. No need for chicken stock either. This is great just served with a salad. Amazing!

This was so easy and really good. Another reviewer said that it was bland, so I used hot salsa (fresh stuff from my grocery store's refrigerator section) and that made it perfect. I used flour instead of corn tortillas and they were great, but I will use corn next time to see how that works out. I left out the onions because I just didn't think it was necessary with the fresh salsa and I'm glad I omitted them. This is a keeper recipe for sure. Thank you!!

This wasnt that great for us. I thought the flavor was there, but I didnt like the texture. Too soggy.

Quick, easy and tasty pot-luck dish. Camping club raved about it.

This is a crowd favorite at my dinner table. I turn up the heat a bit with 2T chili powder and use medium salsa. It is a little runny so I drain the juice off of the salsa...don't toss it though just put it on the fridge and use the spicy liquid for another recipe in a few days.

YUM YUM YUM! I didnt think it would be that good when making it. But wow! This is a huge favorite in my family!!!! Its actually in the oven as I type for the 2nd time this week. MMMMMMMMM tasty

This is a great dish to serve for potlucks as well as family dinners. I use green chile salsa and add a small can of green chiles. The chiles ABSOLUTELY make this dish! I also omit the chicken stock and add a teaspoon of Worchester sauce. Use a dozen tortillas and it will layer much better and use combo of cheddar and monterey jack. Absolutely delish!

This is one of our family favorites. We leave out the salsa, but I'll definetly try it with. I've never served this to anyone who didn't love it....be prepared to pass on the recipe!

I think my salsa was too mild. This was good but came out pretty bland. My kids loved it though.

To make this spicier, I added 2 tsp chili powder and 1 tsp cumin to the sauce. I also added a 7 oz can of diced green chilies and a cup of sliced black olives. Also, I used a combination of flour and corn tortillas, which gave it a nice texture. If you find that you like more sauce like I do, I also added in a can of cream of celery soup. Serve with sour cream on top. One of our family favorites!

you could also add some sour cream to the mixture. thats what i do :)

I printed this recipe years ago when it called for green chilie salsa, but I just made it for the first time and the flavor was wonderful! I found the casserole to be too "soupy", in fact it reminded me of chicken tortilla soup. The next time I will reduce the amt of liquids and increase the tortilla strips.

This casserole was really good. I didn't realize though that I had to refrigerate it, so I was disappointed to have to wait another day. I used really spicy green salsa, so it has an incredible bite. I think next time, I'll use less onion though.

I made this recipe back in 7th grade! I am now 50!! I use a few different ingredients. Like diced green chilis, no milk, no chicken stock, no onion (i'm allergic)!

Thought it was pretty good - the uncovered chicken pieces were very dried out. Chicken could use some sort of seasoning to give the chicken a less bland flavor. The 'juicy' spots were better but lacked punch - and I used medium salsa and tossed in green chiles. Would punch it up a little more with taco seasoning on chicken. Will likely make it again.

I increased liquid and used tortilla chips - result was just as awesome!

This is very good.