2 cans cream of chicken soup
10 oz can diced tomatoes with green chiles, undrained
12 6-inch corn tortillas, cut into thin strips
3 cups cubed cooked chicken
1 cup shredded monterey jack and/or cheddar cheese
1. Preheat oven to 350 degrees. In a medium bowl, combine soup and undrained tomatoes; set aside. Sprinkle one-third of the tortilla strips over the bottom of an ungreased 3-quart 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 remaining tortilla strips.
2. Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.