MEXICAN CHICKEN

By KodiakDavis

Ingredients

• 1 (10 3/4 oz) can cream of chicken soup
• 1 (10 3/4 oz) can cheddar cheese soup
• 1 (10 3/4 oz) can cream of mushroom soup
• 1 (10 oz) can diced tomatoes with green chiles
• 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
• 11 1/2 oz package flour tortillas
• 2 cup cheddar cheese, shredded

Details

Servings 8
Preparation time 10mins
Cooking time 40mins
Adapted from pauladeen.com

Preparation

Step 1

Preheat oven to 350°F.

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.