Mexican Chicken

By á-170456

Ingredients

• Vegetable oil cooking spray
• 1 can cream of chicken soup - (10 3/4 oz)
• 1 can cheddar cheese soup - (10 3/4 oz)
• 1 can cream of mushroom soup - (10 3/4 oz)
• 1 can tomatoes - (10 oz)
• 1 whole cooked chicken boned, chopped (or 4 cups leftover cooked chicken)
• Unsalted butter for greasing pan
• 1 package flour tortillas - (11 1/2 oz)
• 2 cups shredded Cheddar

Preparation

Step 1

Preheat the oven to 350 degrees. 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.

This recipe yields 8 servings.