Baked Enchilada Casserole

Baked Enchilada Casserole by Heather McDowell

1 lb cooked chicken or 1 lb hamburger
1 can cream of mushroom
1 can cream of chicken
1/2 soup can of milk
1/2 C salsa
4 C shredded cheese
1 pkg 7-inch tortillas

Mix chicken or hamburger, soups, milk, & salsa. Reserve 1 C cheese for top of casserole. Put thin layer of mixture in 9x13 pan. Then layer of cheese, then layer of tortillas (torn to fit). Continue layers until mixture is gone. Make the mixture the last layer. Bake at 350 for 45 min. Add reserved cheese & bake another 15 min.