Tuesday, February 2, 2010

Mexican Chicken

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
10 oz can diced tomatoes (I use Rotel to give it a little more kick)
4 chicken breasts, cooked, deboned, and shredded
11 1/2 oz package flour tortillas
2 cups shredded cheddar cheese (or any kind you prefer)

Preheat oven 350 degrees. Mix soups, tomatoes, and cooked chicken together in a large bowl.
In a greased 9x13 pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes. Enjoy!

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