Mexican Chicken Cheese Enchilada Lasagna

lisa67chevelle's Note:

I wanted to make enchiladas but was too lazy to roll them up! So I layered them like a lasagna. Hope you enjoy

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 6 high-fiber tortillas , such as La Tortilla Factory
• 1 cup chicken , diced and cooked
• 1 (10 ounce) can cream of mushroom soup
• ½ cup half-and-half or ½ cup light sour cream
• 1 (10 ounce) can enchilada sauce
• 1 (10 ounce) of rotel diced chilies and tomatoes
• 1 (4 ounce) can diced chilies
• 3 cups Mexican blend cheese
• 1 small yellow onion , diced
• 3 tablespoons garlic , diced
• nonstick cooking spray
• 3 green onions , diced (optional)
• ½ cup black olives , diced (optional)
• 1 cup tomato , diced (optional)

Directions:

1. 1. Warm oven to 350 degrees.
2. 2. Sauté the onion and garlic until soft.
3. 3. Add the soup, enchilada sauce, rotel, chilies, half and half, and cooked chicken. Warm. Add the cheese.
4. 4. Spray non-stick spray to 9x13 cake pan.
5. 5. Add small layer of soup mix to bottom, then layer with tortillas, repeat ending with soup mix on top.
6. 6. Bake for 1 hour.
7. 7. Top with optional ingredients.