Wednesday, June 10, 2009

Mexican Chicken

3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
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.

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