Chilaquiles was originally invented to use up leftovers. But we think this recipe deserves a better reputation! It bubbles with the deliciousness of corn tortilla strips layered with a flavorful and creamy mixture of chicken and tomatoes.

• 3 cups chopped, cooked chicken
• 2 cans (10 3/4 oz. each) heart-healthy condensed cream of chicken soup
• 1 can (14.5 oz.) diced tomatoes with green chilies
• 12 (6-inch) corn tortillas, cut into 1-inch-wide strips
• 1 cup shredded taco cheese or cheddar cheese

1. Preheat oven to 350°F.

2. In large bowl, stir together chicken, condensed soup and undrained tomatoes.

3. In 13 x 9 x 2-inch baking dish, layer in order: 1/3 of the tortilla strips, 1/2 of the chicken mixture, another 1/3 of the tortilla strips, the remaining chicken mixture and the remaining tortilla strips.

4. Tightly cover dish with foil. Bake, covered, about 40 minutes or until the mixture is hot in the center. Remove from oven.

5. Remove foil. Sprinkle with cheese. Return to oven. Bake, uncovered, about 10 minutes more or until the cheese melts. Serve warm.