Submitted by: Kay Hillje This is my version of this casserole. Enjoy!
1 chicken boiled and deboned, cut or shred into pieces
1 (10 ¾ oz) can low fat cream of mushroom soup
1 (10 ¾ oz) can low fat cream of chicken soup
1 can Rotel tomatoes with green chilies (mild or spicy)
2 cups shredded cheese ( I use either cheddar or Colby or a mixture)
½ yellow or white onion, diced small
1 t. garlic powder
Salt and Pepper to taste
8-12 Corn tortillas, torn or cut into fourths Mix together chicken, soups, tomatoes, cheese, onion, garlic powder, salt, and pepper. Add a little water if it is too thick. Alternate layers with corn tortillas in a casserole-baking dish. Make sure mixture is on top, don’t end with tortillas. Bake 375 ° F until bubbly and heated all the way through! Serve with tortilla chips or Fritos.