MEXICAN CHICKEN - PAULA AND JAMIE DEEN

Mexican Chicken - Paula and Jamie Deen image

Provided by Nikki Kate

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

Previous Next

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cheddar cheese soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can tomatoes (can use Ro-Tel tomatoes)
4 cups leftover cooked chicken
1 (11 1/2 ounce) package flour tortillas
2 cups shredded cheddar cheese

Steps:

Preheat the oven to 350 degrees F. Spray a 13 by 9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
Sprinkle the cheese over the casserole and bake for 30 minutes.
Enjoy!

Nutrition Facts : Calories 476.8, Fat 24.8, SaturatedFat 11.1, Cholesterol 94, Sodium 1269.1, Carbohydrate 31.1, Fiber 2, Sugar 2.9, Protein 31.4