Chicken Enchilada Casserole
4 chicken breast
1 can cream of mushroom soup
1 can of cream of chicken soup
1 can diced tomatoes
1/2 chili pepper
8 flour tortillas
2 cups shredded cheddar cheese
Boil chicken until cooked through
Chop up chicken
Preheat oven to 375°F.
combine the chicken, both soups, pepper and tomatoes
Cut the tortillas into 4.
In a 9"x13" pan layer tortillas, then add chicken mixture and some cheese.
Repeat another layer or two, until chicken mixture and cheese are done, making sure the top layer is cheese.
Bake until cheese is melted about 30 minutes.
Great served with sour cream and salsa.