Mexican Chicken

I made this yummy dish last night. I found the recipe here from Kelly's Korner. It was so easy and made a large amount...mulitple meals in one dish is my idea of perfection! :) It was almost too spicy for me...Nate thinks it's just great - but he also puts hot sauce on his eggs so I'm not sure how much I'd trust his spice palate. :) I also made cornbread muffins to serve with it for some additional flavor.

What you'll need:
8-10 corn tortillas (I used 6 corn and 2 flour so the corn isn't as strong a flavor)
4 chicken breasts, boiled and cubed
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel tomatoes
2 cups cheddar cheese

Directions:

Preheat the oven to 350 degrees. Tear your tortillas into small pieces and place in the bottom of your pan (I used a large casserole for this...trust me, it makes a LOT!). Mix together the canned items and the chicken in a bowl. Once mixed, pour over the tortillas. Sprinkle the cheddar cheese on top. Bake for 30 minutes or until the cheese is hot and bubbly!