Mexican Chicken Casserole - cooking recipe

Ingredients

1 whole chicken, deboned
1 can Ro-Tel tomatoes
2 cans cream of chicken soup
1/2 can cream of mushroom soup
1 c. Velveeta cheese
1 c. Cheddar cheese
1 (20) pkg. corn tortillas

Preparation

Boil chicken and then debone it.
Mix and warm all can foods in pot.
Shred cheese in separate bowls.
Slice tortillas in fourths.
Add chicken pieces to pot of cream.
Stir well.
Layer a 9 x 13-inch dish with all ingredients in the following order: tortilla slices spread out on bottom, cream mix, cheese, tortillas, cream mix and last of cheese.
Bake on 350\u00b0 for 25 minutes and until cheese on top melts.