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For the chicken you can use frozen, rotisserie, grilled or whatever you like, I decided to just grill a few breast portions for the added flavor.

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Chicken Tortilla Bake
(Adapted from Homemaking Challenged)

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2 (10 3/4oz) cans of cream of chicken
1 (10oz) can of diced tomatoes and green chilies
12 6 inch corn tortillas
3 cups of cooked chicken
1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees.

Combine the 3 cans and mix them up, then set aside.

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Chop up the tortillas into bite sized pieces.

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Layer 1/3 of the tortillas onto the bottom of a 3 quart pan.

Place half of the chicken on top of the tortillas, then spoon 1/2 the soup mixture on top of the chicken. Repeat layers and top with the rest of the tortilla strips.

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Cover and bake for 40 minutes. (I left it uncovered to get the tortilla strips on top really crispy so the whole casserole wouldn’t be one texture.)

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Top with cheese and bake an additional 5 minutes until the cheese melts.

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