This is a wee bit different from rtebalt’s recipe, hence the name –Mexican Chicken Casserole II 10-3/4-oz can cream of chicken soup 10-3/4-oz can Cheddar cheese soup 10-3/4-oz can cream of mushroom soup 10-oz can tomatoes 4 cups leftover cooked chicken 11 1/2-oz package flour tortillas 2 cups shredded Cheddar cheese Preheat oven to 350°. In a large bowl, stir together cream of chicken soup, Cheddar cheese soup, cream of mushroom soup, and tomatoes. Stir in the chicken. In a greased 9 x 13 inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake uncovered for 30 minutes. Serves 4