Chicken Mex Name: Belinda Hurley Base: Camp Lejeune Recipe: 1 can cream of chicken soup 1 can cheddar cheese soup 1 can cream of mushroom soup 1 can tomatoes 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken 1 (11 1/2-ounce) package flour tortillas 2 cups shredded Cheddar Directions Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray. In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken. Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.