Ingredients
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nonstick cooking spray
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2 1/2 cups cubed cooked chicken (I use frozen fajita chicken, cooked per pkg instructions)
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2 cups shredded cheese (I like to use 1/2 Fiesta blend Mexican cheese, 1/2 cheddar)
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1 (10 3/4 ounce) can cream of mushroom soup
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1 (10 3/4 ounce) can cream of celery soup
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1 (8 ounce) can diced green chilies
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1 dozen flour tortilla, each cut into 6 triangular wedges (8 inch)
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1 (10 ounce) can Ro-Tel tomatoes
Instructions
- Preheat oven to 375°F.
- Spray a 2 1/2 quart or a 11x7x2 baking dish, set aside.
- In a large bowl, combine chicken, 1 cup Fiesta blend Mexican cheese, soups, Ro-tel, green chilies and blend well.
- Set aside 12 tortilla wedges.
- Mix remaining tortilla wedges into chicken mixture.
- Spoon mixture into baking dish.
- Bake, uncovered for 30 minutes or until heated through.
- Carefully remove from oven, tuck remaining tortilla wedges around inside edge of baking dish, top with 1 cup cheddar cheese.
- Bake 5 minutes longer.