Quick and Easy Mexican Chicken
  • 1 15ounce shrimp, peeled and deveined1 large can tomatoes3 stalks celery, chopped3 8-ounce cans tomato sauce1 bell pepper, chopped3 tablespoons Worcestershire sauce1
  1. Preheat oven to 350 degrees
  2. Spray 13×9-inch pan with cooking spray
  3. In a large bowl, stir together soups and tomatoes; add chicken
  4. Layer tortillas and the chicken mixture, beginning and ending with