Chicken Tortilla Bake

Oh my goodness! I LOVE mexican type food and fell in love with this! I did make it exactly like the original recipe and only regretted not using flour tortilla's instead of corn. So next time I make this (and I will definitely make it again) I will use flour tortillas. This was super easy and had great flavor! My hubby even liked it and he isn't a big fan of this kind of stuff :)

I found this recipe HERE

2 (10.75 oz) cans cream of chicken soup
1 (10 oz) can diced tomatoes with green chilies (think RoTel)
12 6in corn tortillas (or flour!)
3 cups cooked diced chicken
1 cup shredded Mexican blend cheese

Preheat oven to 350. First chop your tortillas into bite size pieces and set aside. Then combine the soups with the tomatoes and mix well.
Layer 1/3 tortillas strips into a 9x13 pan then place 1/2 the chicken on top then Top with 1/2 the soup mixture. Repeat layers and then end with remaining tortilla strips on top. Cover and bake for 40 min, then un cover and top with cheese and bake 5 min more or until cheese is all melted.

You can even make this dish ahead and keep in the fridge until ready to bake (who doesn't love meals like that!)