Sunday, December 11, 2011

Foodie Fanatices: Mexican Chicken

Mexican Chicken

I'm a week late on posting, Oops. This recipe was picked by Michele from Makin' Cakin' Weekends. It was very simple to make. I made it with my mom, Michelle from Something New is Cooking

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, We used another can of cream of chicken
1 10-ounce can 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
Preheat oven to 350 degrees.
In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
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.

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