Mexican Chicken Cheese Enchilada Lasagna

• 6 high-fiber tortillas, such as La Tortilla Factory
• 1 cup chicken, diced and cooked
• 1 (10 ounce) can cream of mushroom soup
• 12 cup half-and-half or 12 cup light sour cream
• 1 (10 ounce) can enchilada sauce
• 1 (10 ounce) of rotel diced chilies and tomatoes
• 1 (4 ounce) candiced chilies
• 3 cups Mexican blend cheese
• 1 small yellow onion, diced
• 3 tablespoons garlic, diced
• nonstick cooking spray
• 3 green onions, diced (optional)
• 12 cup black olives, diced (optional)
• 1 cup tomatoes, diced (optional)

1. 1.
2. Warm oven to 350 degrees.
3. 2.
4. Saute the onion and garlic until soft.
5. 3.
6. Add the soup, enchilada sauce, rotel, chilies, half and half, and cooked chicken.
7. Warm.
8. Add the cheese.
9. 4.
10. Spray non-stick spray to 9x13 cake pan.
11. 5.
12. Add small layer of soup mix to bottom, then layer with tortillas, repeat ending with soup mix on top.
13. 6.
14. Bake for 1 hour.
15. 7.
16. Top with optional ingredients.

tortillas, chicken, cream of mushroom soup, light sour cream, enchilada sauce, chilies, chilies, blend cheese, yellow onion, garlic, nonstick cooking spray, green onions, black olives, tomatoes

Taken from www.food.com/recipe/mexican-chicken-cheese-enchilada-lasagna-398211 (may not work)