2 10 3/4oz cans of cream of chicken
1 10oz can of dice tomatoes and green chilies
12 6in corn tortillas
3 cups of cooked chicken
1 cup shredded Mexican cheese blend
Preheat oven to 350 degrees.Combine the 3 cans and mix them up, then set aside
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart 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.