Chicken Bake (Tex Mex)

By debrcovey

Ingredients

• 1 can cream of chicken soup (or cheesy poblano soup, if available)
• 1 10oz can rotel tomatoes, undrained or 1 cup salsa
• 12 small corn tortillas, cut into thin bite sized strips
• 3 cups cubed chicken, cooked
• 1 cup shredded cheddar cheese
• 1/2 cup milk

Preparation

Step 1

Preheat oven to 350
Combine milk, soup and tomatoes or salsa in a bowl and set aside
Sprinkle 1/3 of tortilla strips over the bottom on an ungreased, rectangular baking dish
Layer 1/2 chicken over the strips
Spoon 1/2 of the soup mixture over the top
Repeat tortillas, chicken and soup layers
Sprinkle with the remaining tortilla strips and top with cheddar cheese
Bake uncovered for about 40 minutes, until bubbly
Uncover and bake for about 5 minutes more until cheese is melted

Can add drained corn, if desired