1 can cream of mushroom
1 can cream of chicken
1 can rotel
1 cup chicken broth
2 cups shredded cheese
1 package of corn tortillas
2-4 chicken breast

Combine soups, rotel and and 3/4 of the chicken broth in a bowl. Mix well boil or sauté chicken breast until done in a casserole dish (any size depending on how much you want). Dip tortillas in remaining chicken broth and layer in bottom of dish. Take soup and pour in enough to cover tortillas. Sprinkle cooked chicken on the top. Repeat steps until mixture and chicken are gone. Sprinkle cheese on top of casserole.

Bake uncovered on 350°F for 45 minutes. Let cool and thicken for 10 minutes. Garnish with sour cream and enjoy.

Ingredients may be doubled for larger groups and the hot rotel may be used for a little spice.

Submitted by: Michelle Brown