Mexican Chicken Casserole

Diced tomatoes with green chile peppers and flour tortillas add a Mexican flair to the casserole of cream of chicken and cream of mushroom soups in this dinner idea.

Preheat oven to 375 degrees F (190 degrees C). Bring a saucepan of salted water to a boil. Boil chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes....


Ingredients

  • 3 skinless, boneless chicken breast halves
  • 1 pound processed cheese food (such as Velveeta®), torn into 4 pieces
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.75 ounce) can cream of mushroom soup
  • 1 (10 ounce) package large flour tortillas
  • 2 teaspoons chili powder, or to taste

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