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1 1/2 lbs boneless skinless chicken breasts, approximately 3 cups, cooked and cut into bite size pieces
1 can cream of mushroom soup (10 3/4 ounce)
1 can cream of chicken soup (10 3/4 ounce)
10 ounce can Rotel (drain excess liquid)
1/2 cup sour cream
1/4 cup milk
1 teaspoon garlic powder
1 1/2 cup shredded Mexican blend cheese (divided in half)
*12 corn tortillas - prepared/softened - see note below. (Flour tortillas can be substituted for corn - I highly recommend using corn. If you use flour tortillas, skip the softening process.)
fresh lime (optional) cut into wedges
fresh cilantro (optional)
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