Cheesy chicken tortilla bake

As my friends know, I love casseroles.  And I love cheese.  This recipe was pretty much a win-win for me, and it was easy!

Ingredients:
2 cans cream of chicken
1 (10 oz) can diced tomatoes with green chiles
15 6-inch corn tortillas
4 boneless, skinless chicken breasts
1 1/2 cups shredded Mexican cheese blend

Directions:
You can cook the chicken any way you want, but I boil mine in water to keep it simple.  Place the chicken in a saucepan large enough to hold the chicken comfortably.  Add enough water to cover the chicken.  Bring to boiling on medium-high heat; reduce heat; cover the pan and simmer until the chicken is no longer pink, 15-20 minutes.  
Preheat oven to 350 degrees.
Cut or shred chicken into small pieces and set aside.
Combine the three cans and mix them up.  Mix in 1/2 cup of the cheese.
Chop us the tortillas into bite-size pieces.
Layer 1/3 of the tortillas into the bottom of a glass 13"x9" pan.  Place half of the chicken on top of the tortillas.  Then spoon half the soup mixture on top of the chicken. 
Repeat layers.
Top with the last of the tortilla strips.
Cover and bake for 40 minutes.
Top with cheese and bake an additional 5 minutes until the cheese melts.


Adapted from Homemaking Challenged