Chicken Burrito Casserole - cooking recipe

Ingredients

For cooking
3 chicken breasts, already cooked (baked or boiled)
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can rotel (can use mild, regular or hot depending on your tastes)
1 (15 ounce) can pasta sauce (found in the mexican food section)
10 flour tortillas (any size)
2 cups shredded cheese (can use any variety)
For topping
shredded lettuce
diced tomato
diced onion
sour cream
salsa

Preparation

Preheat oven to 350.
Take the cooked chicken and tear up/shred and put in a pot.
Add the can of rotel, package of taco seasoning (along with any water needed per the directions on the seasoning packet) to the chicken and heat through on the stove.
Spray non-stick spray (such as Pam) on a casserole dish. Then, layer the following in the casserole dish -- tortillas (so it covers the entire bottom of the pan), then red sauce (just a thin layer so the torillas don't dry out while cooking), then chicken (doesn't have to be a thick layer because there will be multiple layers), then cheese.
Repeat all layers until you are out of chicken but be sure to end with tortillas with red sauce on top.
Bake covered for 30 minutes.