Mexican Chicken

1 (10 3/4 ounce) can cream of chicken soup

1 (10 3/4 ounce) can cheddar cheese soup

1 (10 3/4 ounce) can cream of mushroom soup

1 (10 ounce) can Rotel tomatoes

1 whole chicken, cooked, boned and shredded or chopped

1 (11 ounce) package flour tortillas

2 cups shredded cheddar cheese

Optional ingredients: chopped black olives, green onions, green peppers, green chilies for topping


Preheat oven to 350 degrees.

In a large bowl, stir together soups, tomatoes and chicken. Add optional ingredients of your choice, reserving some for top of casserole.

In a greased 13"x9" pan, layer the tortillas and the chicken mixture, ending with the tortillas. Sprinkle the cheese over the top followed by the optional ingredients.

Bake for 30 minutes or until the cheese is melted and bubbly.