Mexican Lasagna

Mexican Lasagna

Tonight, while going through my cookbooks deciding what to have for dinner, my husband goes, "Oh! That sounds good!"So, mexican lasagna is what it was. I got the meal started and received a text from him stating that his work was providing dinner for him. Now, I didn't want to start a meal and not finish it, so I decided to provide a free dinner for my family. The picture isn't very pretty, but, It was a hit! In fact my mom says, "you should put this on pinterest! Or, is that where you got it from?" It was yummy! 

Tasted better than it looked!

Here's the Recipe!

Mexican Lasagna

(Original Recipe)

4-5 boneless skinless chicken breasts (cooked and shredded)

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 C milk

4 oz can green chili's (I used chopped)

1/2 C sour cream

1 C onion finely chopped

1 Lb grated jack cheese

6 oz cheddar cheese

Tortilla shells (flour or corn)

(I shredded the cheeses and combined them together. I probably used less than half of what the original recipe called for, however, there was plenty of cheese in it! It was delish!)

Preheat oven to 350. Than prepare the meat. I cooked the meat in a cast iron skillet on the stove with a little bit of olive oil. Once the meat is cooked, shred it and set aside. Next, combine both cream of chicken, and cream of mushroom soups and milk in a saucepan. Heat until warm (make sure it's combined well). Remove from heat and add chili's, sour cream, and onion. Once the soup mixture and chicken is prepared start by layering the ingredients in a greased 9x13 baking dish. start with tortillas, than chicken, soup mix, and than cheese. Make 2-3 layers ending with the cheese. Bake for 45 min uncovered. Remove from oven and let sit for 15 min to make serving easier. 

I used flour tortillas and only 2 layers of the ingredients. It was super yummy! Hope you enjoy!