Mexican Chicken Slop

• 1 whole rotisserie-cooked chicken
• 1 (25 ounce) can low-sodium condensed cream of chicken soup
• 1 (25 ounce) can low-fat cream of mushroom soup
• 15 ounces cheddar cheese soup or 15 ounces nacho cheese
• 1 (25 ounce) can mexicorn
• 1 (25 ounce) can Rotel tomatoes & chilies
• 5 -6 tablespoons hot salsa (plus more for layering)
• hot sauce
• 4 tablespoons sour cream
• 2 tablespoons taco seasoning
• 1 -2 cup cooked spanish rice (spicy)
• 1 -2 cup black beans (optional)
• 3 -4 cups sharp cheddar cheese
• 3 -4 cups monterey jack cheese
• 1 (30 count) package corn tortillas

1. Spread a spoonful of chicken mixture onto the bottom of a deep casserole dish.
2. Place a layer of corn tortillas ontop of chicken.
3. Sprinkle about a cup of cheese ontop of chicken.
4. Add a layer of hot salsa ontop of the cheese.
5. Do another layer of tortillas, repeating until dish is full and ending with tortillas and salsa. NO CHICKEN!
6. Add about 1-2 cups of cheese on top of salsa and bake in a 340'f oven for 50-60 minutes.

chicken, condensed cream, lowfat cream of mushroom soup, cheddar cheese soup, mexicorn, tomatoes, hot salsa, hot sauce, sour cream, taco, rice, black beans, cheese, corn tortillas

Taken from www.food.com/recipe/mexican-chicken-slop-227314 (may not work)