Mexican Chicken Casserole with Cheddar Cheese and Tomatoes

src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc55SMOshR6wdm52zC7lO3BdlHObUErBlHPXUkNWps7oN0qw5ZI3gFXwBJ29ERv76EQrXMwbPiDeM6XmUNzv44X6HXBAKWPnrRNJ_yacbjMBFb7_6KcEe6olBEUyT8sHZjO-PvNdTGORI/s400/Mexican+Chicken+Casserole+with+Cheddar+Cheese+and+Tomatoes.jpg" width="266">I made it and now my family just can't get enough of it. It is an amazing recipe.
Ingredients:

• 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

Instructions:

1. Preheat oven to 350 degrees.
2. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
3. 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.

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