Ingredients
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
Directions
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