Ingredients:
2 (10 ounce) cans rotel
1 can cream of mushroom soup
2 cups chopped cooked chicken
6 green onions, sliced
6 7-inch flour tortillas
1/4 cup chopped fresh cilantro
1 (8 ounce) packages monterey jack cheese
Directions:
Preheat oven to 350.
Stir together Rotel and mushroom soup in a saucepan over medium-high heat 6-8 minutes.
Stir in chicken and green onions.
Arrange 2 tortillas in a lightly greased 7″ x 11″ baking dish, and spread 1/3 of tomato mixture on top; sprinkle with 1/3 of cilantro and 1/3 of cheese.
Repeat layers twice, ending with cheese.
Bake@ 350 for 30 minutes.
Let stand 10 minutes before serving.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.