Southwestern Chicken Casserole
Rotisserie chicken, from the deli, shredded or diced
|2, 10.75 oz. cans|
Cream of chicken soup, condensed
|10 oz. can|
Green chiles and tomatoes, drained
|7 oz. can|
6 inch corn tortillas
Cheddar cheese, shredded
Preheat oven to 350° Fahrenheit.
Mix cream of chicken soup, green chiles and tomatoes, sour cream, Mexicorn and chili powder together in a bowl.
Place half of the tortillas in a 9 in. x 12 in. baking dish, then layer with half of the chicken, half the filling, and half the cheddar cheese.
Repeat with remaining ingredients.
Bake for 30-40 minutes, or until cheese is melted and filling is hot.