Mexican Chicken

Mexican Chicken


Ingredients:

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

11 1/2-ounce package flour tortillas

2 cup shredded cheddar cheese

Directions:

Preheat oven to 350 degrees.

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.