Chicken Tortilla Casserole
adapted from Homemaking Challenged
(2) 10 3/4oz cans of cream of chicken I used this homemade version
(1) 10oz can of dice tomatoes and green chilies I used Rotel Tomatoes & Green Chilies SAUCE (it's new and great for my crowd b/c...no chunks!)
(12) 6in corn tortillas
3 cups of cooked chicken
1 cup shredded Mexican cheese blend
Preheat oven to 350 degrees
Combine the cream of chicken and Rotel, then set aside.
(If using the homemade cream of chicken, heat it up on the stove until it starts to thicken, then proceed with recipe)
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart pan.
Place half of the chicken on top of the tortillas
Then spoon 1/2 the soup mixture on top of the chicken.
Repeat layers and top with the rest of the tortilla strips.
Cover and bake for 40 minutes,
Top with cheese and bake an additional 5 minutes until the cheese melts.
*or you can not read all of the recipe instructions and add the cheese on top of the casserole then bake like I did! I just took the foil off and let if cook the additional few minutes uncovered. It's all good.