Mexican Chicken Casserole


1 tbsp olive oil

1 pound boneless, skinless chicken breasts - Cut into strips

1 cup shredded cheddar cheese

1 can (14.5 oz) diced tomatoes with green chilies

1 can (10.75 oz) condensed cream of mushroom soup

4 flour tortillas - Rolled and sliced into strips 


Heat oil in a skillet and brown the chicken

Add cans to the chicken and simmer for 5 minutes

Spray a 9 x 13 baking dish and arrange 1/2 tortilla strips

Spoon the chicken mixture onto the tortillas

Top with remaining tortilla strips and top with the cheese

Bake for 15-18 minutes at 400 degrees