Mexican Chicken(Serves 6)

• 5 chicken breasts
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can Cheddar cheese soup
• 1 can chopped Ro-Tel tomatoes
• 1 pkg. frozen corn tortillas, thawed
• 1 large onion, chopped
• 1 pkg. sharp Cheddar cheese, grated
• 1 small can chopped green chilies

1. Boil chicken and debone, tear into small pieces.
2. Combine in pan and heat on low the cream of chicken, cream of mushroom, Cheddar cheese and Ro-Tel tomatoes.
3. Dip tortillas in soup sauce and layer in dish.
4. Sprinkle on layer of onion, chicken and chilies.
5. Spoon some sauce on top.
6. Repeat layering until everything is used up.
7. Bake at 350u0b0 until bubbly and melted.
8. To make it hotter, use some jalapeno peppers.

chicken breasts, cream of chicken soup, cream of mushroom soup, cheddar cheese soup, rotel, corn tortillas, onion, cheddar cheese, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687967 (may not work)