Mexican Chicken Casserole adapted from Paula Deen

MEXICAN CHICKEN CASSEROLErecipe adapted from: PaulaDeen.com1 (10.75 oz) can cream of chicken soup 1 (10.75 oz) can cheddar cheese soup 1 (10.75 oz) can cream of mushroom soup 1 (10 oz) can tomatoes 1 (4 oz) can green chilies1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken 11.5 oz package flour tortillas 2 cup shredded cheddar cheesePreheat oven to 350 degrees.In a large bowl, stir together the three kinds of soup, chilies and the tomatoes. Stir in the chicken.In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.Enjoy!**NOTE** to make a more healthier version of this recipe, you can use reduced-fat, reduced-sodium versions of the canned soup