Mexican Chicken Casserole

1 lb. Hamburger, cooked
1 can cr. of mushroom soup
1 can cr. of chicken soup or broth
½ to 1 c. milk
2 c. chopped cooked chicken
½ to 1 can El Pato sauce
8 – 12 tortillas, broken up

Mix together – layer sauce and tortillas until gone. Sprinkle grated cheese on top. Bake at 350 degrees ½ to 1 hour.

Submitted by: Anna