Mexican Chicken

By traciesparks

MY FAMILY ABSOLUTELY LOVES THIS RECIPE ALONG WITH ALL GUESTS I HAVE SERVED IT TOO. I USE RO-TEL TOMATOES TO GIVE IT A KICK AND WE LOVE A DOLLOP OF SOUR CREAM ON IT!!

Ingredients

• Vegetable oil cooking spray
• 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
• Unsalted butter, for greasing pan
• 1 (11 1/2-ounce) package flour tortillas
• 2 cups shredded Cheddar

Details

Preparation time 10mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.

In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.

Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.