- MEXICAN CHICKEN LASAGNE
3 chicken breasts (cooked and shredded)
1 can cheddar cheese soup
1 can cream of chicken soup
1 can cream of celery soup
1 can rotel (mild or hot, depending on taste)
12 8 in flour tortillas
1 cup shredded cheddar cheese
Preheat oven to 350 degrees. In a mixing bowl, mix the 3 cans of soup and the rotel. Spray a 9 inch baking dish with cooking spray. Put down 3 tortillas, covering as much of the bottom as possible. Add 1/4 of the chicken and pour 1/4 of the soup mixture over it. Repeat layers ending with flour tortillas. Cover with foil or lid and bake in the oven for 30 minutes. Uncover and place shredded cheese over top of casserole. Continue to bake, uncovered, until cheese begins to brown. Remove from oven and cool for 5 minutes (to set). Serve with any of your favorite toppings such as sour cream or guacamole.
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