Mexican Chicken Casserole II

[mos]

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

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