Chicken Garcia

One of my favorite types of foods is casseroles...all of them. If it has some sort of creamy soup as an ingredient and involves layers and baking, count me in. That being said, this recipe is one of my favorites. Just a warning, like most casseroles, it makes a TON of food and makes great leftovers.

Chicken Garcia
Preheat oven to 400 degrees

4lbs chicken tenders, boil the chicken and then shred it (if chicken is frozen, be sure to thaw first) 1 lg bag of shredded cheddar cheese

1 family size can cream of chicken soup

1 family size can cream of mushroom soup

1 lg jar Pace picante sauce (mild, medium or hot)

2 dozen corn tortillas

Cut the tortillas in triangles
Combine soups, picante sauce and cooked/shredded chicken
In a casserole dish cover bottom with a layer of the cream and chicken mixture, then a layer of cheese, then a layer of tortillas, repeat all layers until everything is gone, then cover entire mixture with cheese
Cover with tinfoil and bake 30 to 40 minutes @ 375 degrees