Mexican Chicken Casserole

• 1 whole chicken
• 8 corn tortillas
• 2 cans Cream of Chicken or Mushroom Soup
• 1 or 2 cans Ro-tel Tomatoes w/Chilis, drained
• 2 cups (475 ml) cheddar cheese, grated
• sour cream (optional)

1. Boil the chicken until completely done, let cool, remove from bone, and shred or dice into bite sized pieces.
2. Warm the tortillas (just to make flexible) by placing in a skillet with a small amount of oil.
3. Spray a 9 x 13 inch casserole dish with Pam and line with the warmed tortillas.
4. Place the chicken on top of the tortillas.
5. Put the soup (I use one of each kind) and Ro-tel Tomatoes in a blender and mix.
6. Pour the soup mixture over the chicken and top with cheese.
7. Bake in a 350 degree (175 C.) oven for approximately 45 minutes or until cheese is melted and the soup bubbles around the edges.

chicken, corn tortillas, cream of chicken, rotel tomatoes, cheddar cheese, sour cream

Taken from online-cookbook.com/goto/cook/rpage/000A90 (may not work)