Mexican Chicken

By beandip

Ingredients

• 1 10 3/4 -ounce can cream of chicken soup
• 1 10 3/4 -ounce can cheddar cheese soup
• 1 10 3/4 -ounce can cream of mushroom soup
• 1 10-ounce can tomatoes
• 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
• 11 1/2-ounce package flour tortillas
• 2 cup shredded cheddar cheese

Preparation

Step 1

Preheat oven to 350 degrees.

In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.

In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes