Mexican Lasagne

By á-3127

Ingredients

• 2 c cooked chicken cut into bite sized pieces
• 6 large tortillas corn or flour
• 1 1/2 c diced onions
• 2 T vegetable oil
• 1 can (115g) chopped green chilies
• 1 can (284ml) cream of mushroom soup
• 2 c shredded Cheddar Cheese
• 2 c shredded Mozzarella cheese
• 1 c Salsa sauce

Preparation

Step 1

Cheese Sauce: In a large skillet sauté onions in oil. Add chilies, soup and half the shredded cheese mixture (1/2 Cheddar, 1/2 Mozzarella). Cook slowly until the cheese melts. Line a buttered 1 1/2 quart (1L) casserole with 3 tortillas. Cover with 1/2 c Salsa sauce. Layer with 1/2 chicken. Pour on 1/2 the cheese sauce mixture Repeat layers. Top with remaining shredded cheese
Bake at 325 for 50-60 minutes. Let sit for 10 mins.
Makes 6 servings