Mexican Chicken (Jeff Tite)

By LADONMANK

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

Servings 8
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.

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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.