2-3 c. chicken, cooked and cubedcorn tortillas
15 oz can stewed tomatoes, diced
1 10 3/4 oz. can cream of mushroom soup
1 10 3/4 oz. can cream of chicken soup
1 4 oz. can chopped green Chile's
1 medium onion, chopped
2 c. Cheddar cheese or Monterrey Jack, or 1 c. each
Mix, soups, tomatoes, Chile's, and onion. Spray 9x13 pan with non stick spray and tear the tortillas to fit into the bottom of the pan. Spread half of the chicken on top of the tortillas and then half of the soup mixture and top with half of the cheese. Repeat layers. Bake in 350 oven for 1 hour. Serve with Avocado or guacamole and sour cream.
I had the chicken prepared and frozen for such a recipe, it was very easy to assemble and this could be made in advance and frozen for a Rainy Day.
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