Taco Lasagna

Submitted by Chef #1065483

"This is one of my favorite dinners to make because you can't mess it up. You can even leave the corn tortillas whole if you like."

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Serves: 4-5

ingredients

• 12 corn tortillas (cut into 1/4)
• 1 (10 1/2 ounce) can mushroom soup
• 1 (8 ounce) jar salsa (hot or mild)
• 4 chicken breasts
• 1 (2 1/4 ounce) can black olives
• 1 (4 ounce) can Ortega green chilies (diced&spicy level desired)
• 2 cups cheddar cheese

directions

1. Boil chicken until cooked, salted & peppered, (Save 1/2 the chicken water for later) let cool and break up into small pieces.
2. In a medium bowl combine: mushroom soup, salsa, olives, chillies, and chicken water.
3. In a 8 x 8 glass pan butter the bottom and put corn tortillas on the bottom, then 1/2 the chicken, 1/2 the bowl mix, then another layer of tortillas, the rest of the chicken, and the rest of the bowl mix. Cover with cheese.
4. Bake 1 hour @ 325, let cool 15 minutes and enjoy!