Mexican Chicken - Paula and Jamie Deen

Recipe by Nikki Kate
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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!
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