Mexican Chicken Casserole

Ingredients:
One 2.5 lb bag of Chicken Tenderloins
2 cans of Cream of Chicken Soup
2 cans of Mexican Rotel
Approx. 8 -10 slices of Velveeta Cheese (I use the thin sliced individually wrapped ones)
Bag of Cheese Doritoes, crushed
1 - 2 cups of shredded cheddar cheese

Bake the chicken tenderloins then cut up in cubes. In a medium bowl, mix the soup, chicken, and Rotel together. Put some of the Doritoes in the bottom of a 9x13 pan. Pour some of the chicken mixture over that. Place some of Velveeta slices on that. Put more Doritoes on that, pour the rest of the chicken mixture over that. Place Velveeta slices on that. Put more Doritoes on that and cover with the cheddar cheese. You could also put some jalapenos on top for more spice and color. Bake at 350 for about 30 - 45 minutes. Serve with salsa and chips.