Mexican Chicken

I wasn't going to post this recipe because it was not my favorite, but Chris really like it, and one of his co-workers saw him eating it for lunch one day and asked for the recipe...so here it is! I am not a huge fan of hearty creamy anything, and this dish is hearty and creamy.

Recipe:

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 (I used another cream of chicken instead)

1 10-ounce can tomatoes

1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken

1 package flour tortillas

2 cup shredded cheddar cheese

*I used the low fat version of the soups and cheese

Directions
Preheat oven to 350 degrees.
In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Source: Paula Deen