|Photo: Mexican Chicken Recipe|
Recipe Courtesy of Paula Deen
Servings: 8 servings
Prep Time: 10 min
Cook Time: 30 min
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
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese
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.
Show: Paula's Home Cooking/Lady and Sons Too!
More Chicken Recipes:
Mexican Chicken Stew
Tangerine-Maple Glazed Chicken Thighs and Drumsticks
Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Hurry Up Chicken Pot Pie
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