2 10 3/4oz cans of cream of chicken
1 can of diced tomatoes and green chilies
12 6 inch corn tortillas
3 cups of cooked chicken (I like to roast mine in the oven then chop up)
1 cup shredded Mexican cheese blend
Preheat oven to 350 degrees
Combine the 3 cans and mix them up, then set aside. When I did, I gave it a quick taste and it was bland! So I tossed in some taco seasoning. I am thinking salsa would have been a better match than the diced tomatoes.
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 13x9 pan.
Place half of the chicken on top of the tortillas
Then spoon 1/2 the soup mixture on top of the chicken
Repeat layers and top with the rest of the tortilla strips.
Cover and bake for 40 minutes
Top with cheese and bake an additional 10-15 minutes until the cheese melts and the top layer of corn tortillas get a bit crispy.
It was ok...it certainly didn't wow me. It really needs some sort of texture...