Mexican Chicken

Make 8 servings.

Ingredients :

• 1 10 3/4 -ounce can cream of chicken soup 
• 1 10 3/4 -ounce can cheddar cheese soup 
• 1 10 3/4 -ounce can cream of mushroom soup 
• 1 10-ounce can Rotel tomatoes
• 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken 
• 11 1/2-ounce package flour tortillas 
• 2 cup shredded cheddar cheese

Directions :

1. Preheat oven to 350 degrees.
2. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
3. In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.