Paula Deen's Mexican Chicken

This is an easy, non-time consuming recipe that put some leftover chicken to good use. My only issue is this - HOLY COW it's bland! For a Mexican casserole, it's seriously lacking spice! So I added jalapenos. If you don't have any of those then I'd recommend using diced tomatoes with chilies or something.

Ingredients:

• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of cheddar soup
• 1 (10 ounce) can of tomatoes
• 1 lb of cooked chicken
• 1 package of flour tortillas
• 2 cups of shredded cheddar cheese

Preparations:

1. Mix soup, chicken and tomatoes over medium heat. 
2. Spray 13x9 inch pan with cooking spray.
3. Place 3 tortillas across pan. Cover with half of chicken mixture.
4. Top with 3 tortillas. Cover with remaining chicken mixture. 
5. Top with with tortillas and cheese. 
6. Bake at 350 for 30 minutes.