Chicken Tortilla Bake

2 10 3/4oz Cans of Cream of Chicken Soup or 1 Large Can

1 10oz can of dice tomatoes and green chilies, Rotel Original

12 6in Tortillas

3 Cups of Cooked Chicken

1 Cup shredded Mexican Cheese Blend

Preheat oven to 350 degrees

Combine the 3 cans and mix them up, then set aside

Chop up the tortillas into bite sized pieces.

Spray a 9x13 pan with Pam 

Layer 1/3 of the tortillas onto the bottom of 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

Top with the rest of the tortilla strips.

Cover and bake for 40 minutes or until bubbly

Top with cheese and bake an additional 5 minutes until the cheese melts

We topped this with sour cream, lettuce, and tomatoes, and then ate it with tortilla chips... yum!