1 can cream of chicken soup
1 can cheddar cheese
1 can cream of mushroom soup
1 (10 oz) can tomatoes*
1 whole chicken, cooked, boned & chopped OR 4 cups leftover cooked chicken
1 (11 1/ oz) pkg flour tortillas
2 cups shredded cheddar*
preheat oven to 350°. spray a 13"x9" pan with pam.
in a lg bowl, stir together the three soups & the tomatoes. stir in the chicken.
layer the tortillas & the chicken mixture in the pan, beginning & ending with tortillas. sprinkle the cheese over the casserole & bake for 30 minutes.
8 servings
*FOR A LITTLE "KICK", TOMATOES WITH CHILIES CAN BE USED. YOU CAN ALSO SUBSTITUTE MEXICAN CHEESE FOR THE CHEDDAR.
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