Mexican Chicken Casserole

1 Package corn tortillas

4 Cups chicken, cooked and cubed (or substitute turkey)

12 Ounce cheddar cheese, grated

1 Can cream of chicken soup, condensed

1 Can cheddar cheese soup, condensed (I used Nacho Cheese soup)

1 Cup tomatoes with green chilies (such as ro-tel brand)

1 1⁄4 Cup milk
1 onion, chopped

Chop cooled, cooked chicken meat into largish chunks. Tear tortillas into 1-inch wide strips.
In two 8x8 pans, alternate layers of tortillas, chicken meat and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese.
Cover with plastic wrap, then seal with aluminum foil.
To freeze: flash freeze casserole, then place frozen, covered dish into gallon sized freezer bag.
To prepare: thaw casserole before baking. Remove plastic wrap, then replace foil. Bake covered casserole at 350-degrees until hot and bubbly. You may remove aluminum foil 10 minutes before taking the casserole out of the oven to melt cheese.
Allow to stand 5 to 10 minutes, then cut with spatula and serve.