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Quick Chicken Tortilla Bake

Ingredients:

  • 2 - 10 3/4ounce can condensed cream of chicken soup
  • 1-10 ounce can diced tomatoes with green Chiles, undrained
  • 12- 6 or 7-inch corn tortillas, cut into thin bite-size strips
  • 3 cups cubed cooked chicken (about 1 pound)
  • 1 cup (4 oz.) shredded taco cheese

Directions:

  1. Preheat oven to 350° F.
  2. Combine soup and tomatoes; set aside.
  3. Sprinkle one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish.
  4. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top.
  5. Repeat layers.
  6. Sprinkle with the remaining tortilla strips.
  7. Bake, covered, about 40 minutes until hot.
  8. Uncover; sprinkle with cheese.
  9. Bake about 5 minutes until cheese melts.

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