This is one of our family’s favorites! A real Texas-style treat!
Whole chicken, cooked and boned
1 can cream of chicken soup
1 can cream of mushroom soup
1 can RO*TEL original
~6 soft corn tortillas
~2 cups shredded cheddar cheese
Combine soups and RO*TEL in saucepan and simmer about 15 minutes. Tear 3 soft corn tortillas into quarters and layer in a 9x13x2-in. greased baking dish, covering the bottom of the dish.
Layer half the cut-up chicken on top of the tortillas, then spoon half of the sauce over the chicken.
Repeat with the remaining 3 tortillas, chicken, and sauce. Cover with shredded cheddar cheese.
Cover dish with foil and bake at 350˚for between 45 mins. – 1 hour until a knife placed in the center comes out warm. Remove and serve. Delicious!