Chicken Tortilla Bake

• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup frozen whole kernel corn, thawed
• 12 (6 inch) corn tortillas, cut into strips
• 3 cups Tyson(R) Grilled & Ready(R) Frozen Fajita Chicken Breast Strips
• 1 cup shredded Mexican cheese blend

1. Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
2. Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready(R) Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
3. Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

condensed cream, tomatoes, kernel corn, corn tortillas, tyson

Taken from www.allrecipes.com/recipe/236053/chicken-tortilla-bake/ (may not work)