My second meal challenge came out well! H really liked it and it was semi-sort of healthy 
The Fiesta Nacho Cheese soup really added the punch to this recipe. I mixed the two cans of soup together and tossed in some large onions chunks.
Since I can’t read labels, I used chili power mix to season these chicken breasts instead of the suggested taco mix.
I used about 8 of my favorite tortillas and sliced them up. I had left-overs, so 6 would probably do just fine.
I lined the bottom of a large casserole dish with the tortilla strips. I learned the lesson that some Pam would probably have helped the cleaning situation.
I boiled the chicken for about 20 minutes.
Chop it up and mixed it with the soup and onions.
Place a layer on top of the tortillas.
Another layer of tortilla strips.
Repeat until full and top with cheese.
I put it in the oven on 450 for about 30 minutes.
Chicken Tortilla Casserole
6 chicken breasts, poached and cut into cubes
6 tortillas, cut into strips
Bunch of cheese, cheddar and/or Monterrey jack, at least a cup
Soup mix: 1 can cream of chicken soup
1 can cream of mushroom soup
Mix the soup mix together, then layer soup, chicken, cheese, tortillas over and over until the top. Finish with soup and cheese. Bake for an hour or so at 350. Freezes great.
GOOD NEWS OF THE DAY: We picked out first cucumber last night!
