INGREDIENTS:
3-4 chicken breasts
1 teaspoon cumin,
1 teaspoon chilli powder
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
2 cups cheddar cheese
2 Packages of corn tortillas (small)
Tear half of the tortillas into small pieces and line the bottom of a pan.
Boil the chicken for10 minutes
with the cumin and chilli powder
Then simmer chicken for another 10 minutes
Mix together the soups, rotel and chicken and pour on top.
Top with cheddar cheese!
Bake at 350 for 30 minutes or until cheese is bubbly.
I served it with spanish rice (just a rice-a-roni mix).
Seriously - it's that easy!
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