1 1/2 lbs. boneless chicken
1 pkg. (10-12) flour tortillas
1 can diced Rotel tomatoes
butter
3 c. grated cheese (Cheddar, Monterey Jack or Cheddar-Jack mix)
1 can cream of chicken soup
1 can cream of mushroom soup

This recipe can be prepared in a crock pot or conventional oven using a deep casserole.

Cut chicken into small pieces and put into large mixing bowl. Add Rotel tomatoes and both cans of soup; mix well with a wooden spoon. Layer all ingredients into crock pot or casserole starting with a thin layer of the chicken mixture. Sprinkle with a layer of cheese, buttered tortilla. Continue with layers of chicken, cheese and tortillas until all chicken mixture has been used. Top off with cheese.

NOTE: If using casserole be sure you have a complete layer of tortillas covering the layers underneath. You may need to cut or tear tortillas in half. Not enough tortillas will cause casserole to be soupy.

Cook in crock pot on HIGH for 2 hours, then LOW for 2 hours. OR bake at 325 degrees for 50-60 minutes and then let stand for 5 minutes before serving. Yield 6-8 servings.