Chicken Tortilla Bake

Ingredients

• 1 can cream of chicken soup
• 1 10 ounce can diced tomatoes with green chiles, undrained OR 1 c. salsa
• 12 small corn tortillas, cut into thin bite-size strips
• 3 cups cubed cooked chicken
• 1 cup shredded cheddar cheese
• 1/2 c. milk

Instructions

• Preheat oven to 350 degrees F.
• In a bowl combine soup, milk and undrained tomatoes or salsa and set aside.
• Sprinkle one-third of the tortilla strips over the bottom of an ungreased rectangular baking dish.
• Layer half of the chicken over the tortilla strips.
• Spoon half of the soup mixture evenly over top.
• Repeat layers.
• Sprinkle with the remaining tortilla strips and top with cheddar cheese.
• Bake, covered, about 40 minutes or until bubbly.
• Uncover; bake about 5 minutes more or until cheese is melted.