| | Directions | | In a large mixing bowl, combine chicken with juice, chilies, rotel, diced onion, water and cream of mushroom soup. In a separate baking dish, pour a layer of wet mixture, then layer it with cheese, then a single layer of tortillas. Keep re-layering until you get to the top of the dish. Top with remaining shredded cheese. Bake at 350° until cheese is melted, about 25-30 minutes. |
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| Ingredients | | - |  | 2 cans chicken (large can) |
| - | | 1 can chopped green chilies (large can) |
| - | | 1 can Rotel tomatoes |
| - | | 1 can cream of mushroom soup (26 ounce can) |
| - | | 1 onion, diced |
| - | | 1 package Shredded Sharp Cheddar Cheese |
| - | | 1 package flour tortillas |
| - | | 1 cup water |
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