Mexican Chicken Casserole Recipe

• 1 chicken, cooked, deboned & cut up
• 2 c. grated cheese (1 c. cheddar & 1 c. Monterey Jack)
• 1 doz. corn tortillas, torn into bite-size pcs
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 c. chicken broth
• 1 can Rotel tomatoes
• 1 onion, minced

1. Combine soups, broth and tomatoes for sauce.
2. Start layers using half of the chicken, sauce, tortillas, onions and cheese.
3. Repeat layers.
4. Bake 1 hour at 350 degrees.

chicken, grated cheese, corn tortillas, cream of chicken soup, cream of mushroom soup, chicken broth, tomatoes, onion

Taken from cookeatshare.com/recipes/mexican-chicken-casserole-24243 (may not work)