Tortillia Chicken Bake
6 corn totillia, cut into 1/2-in cubes
2 tbsp oil
1 can cream of chicken soup
1 can cream of zesty tomato soup
4 cups cooked chicken, chopped
1 can Rotel tomatoes with lime and cilantro, undrained
2 cups cooked chopped broccoli
Salt and pepper
4 cups shredded mexican blend cheese
Nonstick cooking spray
In a large mixing bowl, add chicken, soups, Rotel, broccoli and a sprinkle of salt and pepper; stir to mix ingredients. Mix in 3 cups cheese;
Fry the tortilla pieces in oil til crisp and set aside.
Pour mixture into baking dish that has been sprayed with nonstick cooking spray.
Put in a preheated oven at 375 degrees for 20-30 minutes or until hot. Sprinkle tortillias and remainder of cheese on top.
Place back in oven about 5 minutes.