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Mexican Chicken Lasagna
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Description
This is one of my oldest son’s favorite dishes on Earth. Easy and satisfying. It’s a great way to use up leftover chicken but using one of those rotisserie chickens works in a pinch as well!
Ingredients
- 1 can (10 Oz. Size) Cream Of Chicken Soup
- 1 can (10 Oz. Size) Cheddar Cheese Soup (Nacho Cheese Soup Is Better If You Can Find It)
- 1 can (14 Oz. Size) Diced Tomatoes
- 1 cup Mayonnaise
- 1 Tablespoon Taco Seasoning (or To Taste)
- 6 whole To 8 Whole Flour Tortillas
- 2-½ cups Cooked, Diced Boneless Chicken. When I Use The Rotisserie Chicken, I Use The Whole Thing.
- 2 cups Shredded Cheddar Cheese
Preparation
Preheat oven to 350. Spray 9×13 pan with cooking spray, set aside.
In large bowl, whisk together soups, tomatoes, mayonnaise and taco seasoning. Lay 2 tortillas on bottom of your 9 x 13 pan. Top with 1/3 of the chicken, 1/3 soup mixture and 1/3 shredded cheese. Repeat the layers again, ending with tortillas. Top tortillas with shredded cheese. Cover with foil. Bake 30-45 minutes until hot and bubbly. Remove foil. Bake another 10-15 minutes to brown cheese. Allow to stand 10-15 minutes out of the oven. Serve with shredded lettuce and sour cream.
Should be 6 whole 8″ flour tortillas
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2 Comments
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lowcountryheather on 9.14.2010
This looks good!! Can’t wait to try it! My hubby just said he’s craving TexMex!!
savvycook on 9.1.2010
The ingredients in this have me intrigued. I will be trying this soon. Thank you for sharing.