Mexican Chicken Casserole
Source of Recipe
Aunt Saunny
4 boneless skinless chicken breast halves
1 (10.75-oz.) can condensed cream of mushroom soup
1 (10.75-oz.) can condensed cream of chicken soup
1 (10-oz.) can diced tomatoes with green chilies, mild or hot
1 (10-count) package flour tortillas
2 cups shredded cheddar cheese
Boil chicken until cooked through; drain and cool. When cool enough
to handle, tear apart.
In large bowl combine chicken, both soups, and tomatoes; mix well.
Tear tortillas into fourths. In large baking pan layer tortillas,
then chicken mixture and cheese. Repeat until chicken mixture and
cheese are gone (best if top layer is cheese). Bake at 375°F until
cheese is melted and hot.
Servings: 5
Preparation time: 15 minutes
Cooking time: 20 minutes
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