Lorri's Mexican Chicken

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 1/2-2 lbs cooked chicken, cut up in small pieces
• 2 (10 3/4 ounce) cans of any kind cream soup (i use cream of chicken)
• 1 (10 ounce) rotel tomatoes (you can drain them if you want a less soupy mixture to spoon over tostitos or you can leave them und)
• 1 onion, chopped (sometimes, i saute mine just a bit)
• 1 (4 ounce) can green chilies, chopped (optional)
• 1 tablespoon chili powder (can use more if you want it spicier)
• 10 corn tortillas
• 2 cups cheddar cheese (or as desired)

Recipe

• 1 mix all together except for cheese and corn tortillas. layer starting with a little soup mixture on the bottom of a greased 9x13 pan. then continue alternating corn tortillas and soup mixture. end with soup mixture.
• 2 bake 20 minutes at 350 or until bubbly and heated through.
• 3 top with cheese and let melt.
• 4 can top with sour cream on individual portions. this also cools the spiciness down a bit.