4 large chicken breasts
2-10 3/4 oz. cans condensed cream of mushroom soup
1-15oz. can diced tomatoes with green chilies
3 Tablespoons Fajita Seasoning
2 cups grated Cheddar cheese
1 dozen corn tortillas, torn into pieces
Salt and pepper the chicken breasts and grill over medium heat 8-10 minutes a side. Let rest for 5 minutes, then using two forks, shred the chicken breasts and set aside. Combine soup, tomatoes, and Fajita seasoning in a bowl and mix well. Spray at 13″ x 9″ pan with cooking spray. Layer four of the ripped tortillas on the bottom of the pan. Layer a third of the shredded chicken, a third of the grated cheese, and a third of the soup mixture. Repeat two more layers. Add two more torn tortillas on top with some more of the grated cheese. Bake at 350 degrees for one hour. Let rest for 5 minutes before serving.