When I first saw this recipe it was in a past issue of Southern Living magazine, however, it wasn't until I saw it on Kelly's Recipes that I gave it a try. If you're in the mood for something comforting and hearty this is the dish for you!
3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup (98% fat free okay)
1 can cream of chicken soup (98% fat free okay)
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)
Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.