How to Make Mexican Lasagna

Are you craving Mexican food tonight? Want a special dish that everyone at the table will rave about for the rest of your life? Oh, and do you want it to be easy? Well, here is the most scrumptious Mexican lasagna (or tortilla casserole) you can make tonight (according to my family and friends)! :) ENJOY!! Warning: Left overs either will not exist or will be gobbled up quickly!

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 pound Chicken
• 1 T butter
• 2 cans Ro-Tel tomatoes, drained (I get 1 reg and 1 mild, depends on how spicy you like it!)
• 1 can Cream of Mushroom soup
• 1 can Cream of Chicken soup
• 2 cups shredded Colby/Jack cheese
• 8 tortillas
• 9x13 pan

1. Preheat oven to 350 degrees. Cube the chicken and cook in the butter until browned.
2. Add the Rotel tomatoes and both cans of soup and stir all together. (Might look a little gross, but don't let that bother you.) ;)
3. Tear up 3 of the tortillas and cover the bottom of a lightly greased 9x13 pan. Put about 1/2 of the tomato mixture on top, and then 1 cup of cheese.
4. Tear up 2 more of the tortillas and layer on top of the cheese. Cover with the rest of the mixture. Then add 3 more torn tortillas and top it off with the rest of your cheese.
5. Cook for about 30-35 minutes, or until bubbly. Let the dish cool for 5-10 minutes before serving. YUMMY! :)

Tips & Warnings

• Please note that the top layer will be crispy/crunchy. :)
• Feel free to serve dish with sour cream, salsa, etc. :)
• When cutting (like regular lasagna), you will probably need a spatula to "scoop" the lasagna pieces out. ;)