1 can cream of chicken soup
1 can cheddar cheese
1 can cream of mushroom soup
1 (10 oz) can tomatoes*
1 whole chicken, cooked, boned & chopped OR 4 cups leftover cooked chicken
1 (11 1/ oz) pkg flour tortillas
2 cups shredded cheddar*

preheat oven to 350°. spray a 13″x9″ pan with pam.

in a lg bowl, stir together the three soups & the tomatoes. stir in the chicken.

layer the tortillas & the chicken mixture in the pan, beginning & ending with tortillas. sprinkle the cheese over the casserole & bake for 30 minutes.

8 servings

*FOR A LITTLE “KICK”, TOMATOES WITH CHILIES CAN BE USED. YOU CAN ALSO SUBSTITUTE MEXICAN CHEESE FOR THE CHEDDAR.