Mexican Chicken Casserole

1. 1

   Boil the chicken until completely done, let cool, remove from bone, and shred or dice into bite sized pieces.

2. 2

   Warm the tortillas (just to make flexible) by placing in a skillet with a small amount of oil.

3. 3

   Spray a 9 x 13 inch casserole dish with Pam and line with the warmed tortillas.

4. 4

   Place the chicken on top of the tortillas.

5. 5

   Put the soup (I use one of each kind) and Ro-tel Tomatoes in a blender and mix.

6. 6

   Pour the soup mixture over the chicken and top with cheese.

7. 7

   Bake in a 350 degree (175 C.) oven for approximately 45 minutes or until cheese is melted and the soup bubbles around the edges.

* Per serving · 4 servings · Values may vary.

No additional tips available.