Shelly's Recipe

Mexican Chicken Casserole

Category: Casseroles - Chicken and Turkey

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 small onion, chopped
2 cloves garlic, minced
1 (10-count) package flour tortillas
2 cups shredded cheddar cheese

Additional Toppings, optional
Sour Cream
Chopped Tomatoes
Additional Cheddar Cheese
Shredded Lettuce
Salsa

Boil chicken until cooked through; drain and cool. When cool enough to handle, tear apart.

In large bowl combine chicken, both soups, tomatoes, garlic and onions; 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 until cheese is
melted and hot.

Serve with toppings, if desired.

Servings: 5