1 can cream of chicken soup
1 10 ounce can diced tomatoes with green chiles, undrained OR 1 c. salsa
12 small corn tortillas, cut into thin bite-size strips
3 cups cubed cooked chicken
1 cup shredded cheddar cheese
1/2 c. milk

1 can cream of chicken soup 1 10 ounce can diced tomatoes with green chiles, undrained OR 1 c. salsa 12 small corn tortillas, cut into thin bite-size strips 3 cup s cubed cooked chicken 1 cup shredded cheddar cheese 1/2 c. milk

•Preheat oven to 350 degrees F.
•In a bowl combine soup, milk and undrained tomatoes or salsa and set aside.
•Sprinkle one-third of the tortilla strips over the bottom of an ungreased rectangular baking dish.
•Layer half of the chicken over the tortilla strips.
•Spoon half of the soup mixture evenly over top.
•Repeat layers.
•Sprinkle with the remaining tortilla strips and top with cheddar cheese.
•Bake, covered, about 40 minutes or until bubbly.
•Uncover; bake about 5 minutes more or until cheese is melted