Lorri's Mexican Chicken

• 1 12-2 lbs cooked chicken, cut up in small pieces
• 2 (10 3/4 ounce) cansof any kind cream soup (I use cream of chicken)
• 1 (10 ounce) Rotel Tomatoes (You can drain them if you want a less soupy mixture to spoon over Tostitos or you can leave them und)
• 1 onion, chopped (sometimes, I saute mine just a bit)
• 1 (4 ounce) can green chilies, chopped (optional)
• 1 tablespoon chili powder (can use more if you want it spicier)
• 10 corn tortillas
• 2 cups cheddar cheese (or as desired)

1. Mix all together except for cheese and corn tortillas.
2. Layer starting with a little soup mixture on the bottom of a greased 9x13 pan.
3. then continue alternating corn tortillas and soup mixture.
4. End with soup mixture.
5. Bake 20 minutes at 350 or until bubbly and heated through.
6. Top with cheese and let melt.
7. Can top with sour cream on individual portions.
8. This also cools the spiciness down a bit.

chicken, cream soup, tomatoes, onion, green chilies, chili powder, corn tortillas, cheddar cheese

Taken from www.food.com/recipe/lorris-mexican-chicken-312454 (may not work)