Pour soups and Rotel over top. Sprinkle with grated cheese and salt and pepper to taste.
Bake for 45 minutes in a preheated 375 degree F oven.
1/2 package tortillas
2 1/2 cups chicken, cooked and diced
1 small white onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of Rotel Diced Tomatoes & Green Chilies
grated Monterey and Jack Cheese
salt and pepper to taste
1. Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
2. Tear tortillas into strips. In greased casserole dish, alternate layers of tortillas, cheese, chicken, and onion.
3. Mix the soups with Rotel and pour over the top. Sprinkle with salt and pepper. If desired, add grated cheese on top.
4. Bake for 45 minutes, or until bubbly.
Yield 6-8 servings