Mexican Lasagna

• 1 (10 oz.) pkg. Cheddar cheese
• 1 (10 oz.) pkg. Monterey Jack cheese
• 1 (10 oz.) pkg. Swiss cheese
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 (16 oz.) carton sour cream
• 16 oz. cream cheese, softened
• 1 pkg. taco seasoning mix
• 1 small jar diced pimientos
• 1 large jar sliced mushrooms
• 1 large can black olives, sliced
• jalapeno peppers (to desired heat)
• 1 chicken, cooked and boned
• 20 to 30 large flour tortillas

1. Shred cheeses and set aside.
2. Mix undiluted soups, sour cream, cream cheese, taco seasoning mix, pimientos, mushrooms, black olives and peppers.
3. Bring to a low boil.
4. Remove from heat and add chicken.
5. Butter sides and bottom of 4 to 6-quart Dutch oven. Beginning with the flour tortillas, start to alternate tortillas, mixture and cheese.
6. End with cheese on top.
7. Cook at 350u0b0 for 30 minutes, uncovered.
8. Allow to stand for 15 minutes before serving, covered.
9. Yields 6 to 8 servings.

cheddar cheese, cheese, swiss cheese, cream of mushroom soup, cream of celery soup, cream of chicken soup, sour cream, cream cheese, taco seasoning mix, pimientos, mushrooms, black olives, peppers, chicken, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=351927 (may not work)