Chicken Enchilada Casserole
4 boneless skinless chicken breast halves
1 – 10 ounce can condensed cream of mushroom soup
1 – 10 ounce can condensed cream of chicken soup
1 – 10 ounce can diced tomatoes with green chilies, mild or hot
10 flour tortillas
2 cups shredded cheddar cheese
Boil chicken until cooked through. Drain and cool. When cool enough to handle, tear the chicken apart.
Preheat oven to 375°F.
In a large bowl combine the chicken, both soups, and tomatoes. Mix well.
Cut the tortillas into fourths. In a large 9″x13″ baking dish layer tortillas, then chicken mixture and cheese. Repeat another layer or two, until chicken mixture and cheese are gone, making sure the top layer is cheese. Bake until it is heated through and the cheese is melted and hot, about 30 minutes.
Great served with sour cream and salsa.
