1 boiled or rotisserie chicken, deboned and cut into small pieces
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel® diced tomatoes and green chilies
1 small can diced green chilies
1 16-oz. package soft corn tortillas
2 c. grated Mexican cheese
Combine chicken, soups, tomatoes and chilies and place in a 9 x 13-inch baking pan sprayed with nonstick spray. Cut tortillas into bite-size pieces and layer over chicken. Sprinkle cheese over top and bake at 350° for 20 to 30 minutes, or until cheese is bubbly. Let sit for a few minutes and serve.
Nancy Abbott Wilson, Traverse City
