Chicken Mexican Casserole

By rdhch

Ingredients

• 1/2 stick butter
• 1 medium onion, chopped
• 1 can cream of chicken soup
• 1 cup cream of mushroom soup
• 1 can Rotel
• 2 cups cubed or shredded chicken breast
• 1 lb Velveeta loaf, cubed or grated
• 12 flour tortillas, torn

Preparation

Step 1

1. Preheat oven to 325
2. In a large saucepan, melt butter and cook onion until tender.
3. Add soups and Rotel
4. Add cooked chicken and stir until well mixed.
5. In 9x13 casserole dish, Alternately layer torn tortillas, soup mixture and Velveeta cheese, repeating for 2-3 layers.
6. Bake for 40 minutes until hot and bubbly.