Instructions: Preheat oven to 350 degrees. Boil and de-bone chicken, cut up pieces. Salt and pepper to taste. Set aside.

In a small bowl, mix 2 cans cream of chicken soup and 1 can Rotel tomatoes; drained and pureed. Grease casserole dish and line with corn tortillas. Add chicken to soup mixture and pour on top. Top with crushed tortilla chips and top with 2 cups grated cheese. Bake at 350 degrees for 30 minutes.

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