Mexican chicken casserole

MEXICAN CHICKEN CASSEROLE

Given by: Anita H

Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup 1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

Preheat the oven to 350˚. Spray a 13 by-9-inch pan with the cooking spray. Mix the soups, tomatoes and chicken to create a mixture. Lay two torillas flat to cover bottom of pan. Pour mixture in a layer, then add cheese. Create threee layers and add the remaining chesse to the top. Bake for 30 minutes.