1 rotisserie chicken
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons dried oregano
1 package (8 oz) cream cheese (softened or cubed), cubed
20 flour tortillas (8 inches), warmed
4 cups shredded mexican cheese blend

Shred chicken and set aside. In a large bowl, combine the tomatoes, soups, 
milk and seasonings. Transfer 3-1/2 cups to another bowl; add chicken and cream 
cheese.

Spread 1/4 cup soup mixture into each of two greased 13-in. x 9-in. baking dishes. 
Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place 
seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with 
cheese.

Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through 
and cheese is melted. Cover and freeze remaining casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° 
for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and 
cheese is melted. 

Yield: 2 casseroles (5 servings each).