Mexican Lasagna

Here is a delicious twist on the traditional lasagna. It is delicious! Thanks Sue!

Mexican Lasagna

• 1 can cream of chicken soup
• 1 3 oz can diced green chilies
• 1 C sour cream
• 1/4 C milk
• 1 small package flour tortillas
• 2 C chopped, cooked chicken
• 2 C shredded cheddar cheese

Directions:

Tear tortillas into strips. Mix together soup, chilies, sour cream and milk. Begin layering in a 8 x 8 or 9 x 9 pan:

1. tortilla strips
2. chicken
3. sour cream mixture
4. shredded cheese

Continue layering, ending with cheese. Bake at 350 degrees for 30 minutes. Doubles nicely - use 9 x 13 pan and bake for 45 minutes. (Do not bake before freezing)

***It's always trial and error the first time I attempt to follow a recipe - a few tips that I will remember next time are to be generous when layering the tortillas (I ended up with a few extra), and allow the lasagna to cool for a few minutes before serving to allow the sauce to thicken up a bit.