1 can (10 oz.) cream of chicken, mushroom, OR celery soup
1 can milk
1 can tomatoes with green chilies, drained
2 cups diced cooked chicken
8 tortillas, corn or flour
1 cup grated cheddar cheese, or Velveeta Cheese cut into small cubes
Add To Shopping List
Let's Make It
In a bowl, combine soup, milk, tomatoes, and chicken.
Coat and 8x8 baking dish or 2 quart casserole dish with nonstick cooking spray. Tear 4 of the tortillas into pieces and put into the bottom of the pan. Put 1/2 of the chicken mixture on top of tortillas, sprinkle on 1/2 of the cheese. Tear and add the remaining tortillas and the other half of the chicken mixture. Top with the rest of the cheese.
Bake at 350 degrees F for 45 minutes until hot and bubbly.