Mexican Chicken Pot Pie

Apologies for the lack of photo on this post. I couldn't even find a photo close to what the casserole looks like, so you'll have to use your imagination on this one! :)

This recipe is one I'm proud of: one I created while living alone, craving mexican food and only having certain things on hand. It's a spin off of your usual chicken pot pie with a mexican flair. In our little family of two, we eat off this casserole three times and it never gets old. Hope you enjoy!

Ingredients

3 boneless skinless chicken breasts
2 cans Campbells cream of chicken soup
1 can Campbells cheese soup
1 can Mexican style Rotel
2 cups shredded mexican blend cheese (plain cheddar is fine too)
package of small flour tortillas
1/2 tbsp cumin
1/2 tbsp chili powder
1/2 tbsp salt
1/2 tbsp pepper
1/2 tbsp onion powder
2 tbsps olive oil
1 tbsp butter or margarine

Directions

Place chicken in microwaveable dish with lid. Add oil, butter and all seasonings. Cover and place in microwave for 6 minutes. Flip chicken, cover and cook for another 2 minutes. Take chicken out and shred apart in the juice with fork and knife. Set aside.

In separate bowl mix Rotel and cans of soup plus one cup of cheese. Add the shredded chicken, mixing evenly.

In 9x13 casserole dish lay two tortillas down covering the bottom. Add half the chicken/soup/cheese mixture. Layer two tortillas over the mixture. Spoon the remaining half of the chicken mixture over that layer of tortillas. Put down two last tortillas. Sprinkle with remaining cheese. If you'd like, add an extra sprinkling of cumin on top just for a little extra pretty.

Bake at 350 degrees for about 20 minutes. Cheese should be melted and bubbly. Great with a side of Mexican style creamed corn, which I may just have to break this week's casserole marathon to post!