Mexican Chicken Casserole
1 can cream of chicken soup
1 can cheddar cheese soup
1 can cream of mushroom soup
10 oz. Can tomatoes
4 cups cooked, cubed chicken
8 flour tortillas
2 cups shredded chedar cheese (do not use fat-free cheese)
Preheat oven to 350. Spray a 9x13 baking dish. Mix soups and tomatoes, stir in chicken. Arrange four tortillas to cover bottom and sides of baking dish. Top with half the chicken mixture. Layer two tortillas on top of chicken mixture; top with remaining chicken mixture. Add final 2 tortillas on top of the chicken mixture and top with shredded cheddar cheese. Bake 30 minutes.
