Mexican Chicken

• One 10 3/4-ounce can cream of chicken soup
• One 10 3/4-ounce can Cheddar cheese soup
• One 10 3/4-ounce can cream of mushroom soup
• One 10-ounce can Ro-Tel tomatoes
• 1 whole chicken, cooked, boned, and chopped, or 4 cups leftover cooked chicken
• One 11 1/2-ounce package flour tortillas
• 2 cups shredded Cheddar cheese

1. In a large bowl, stir together the three kinds of soup and the tomatoes.
2. Stir in the chicken.
3. In a greased 13 x 9-inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas.
4. Sprinkle the cheese over the casserole and bake at 350 degrees for 30 minutes.

cream of chicken soup, cheddar cheese soup, cream of mushroom soup, rotel tomatoes, chicken, flour tortillas, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/mexican-chicken-382054 (may not work)