Mexican Chicken Cheese Enchilada Lasagna

Ingredients

• 6 high-fiber tortillas, such as La Tortilla Factory
• 1 cup chicken, diced and cooked

• 1 (10 ounce) can cream of mushroom soup
• 1/2 cup half-and-half or light sour cream

• 1 (10 ounce) can enchilada sauce

• 1 (10 ounce)  of rotel diced chilies and tomatoes

• 1 (4 ounce) can diced chilies
• 3 cups Mexican blend cheese
• 1 small yellow onion, diced
• 3 tablespoons garlic, diced
• nonstick cooking spray
• 3 green onions, diced (optional)
• 1/2 cup black olives, diced (optional)
• 1 cup tomato, diced (optional)

Directions

1. 1

   1. Warm oven to 350 degrees.

2. 2

   2. Sauté the onion and garlic until soft.

3. 3

   3. Add the soup, enchilada sauce, rotel, chilies, half and half, and cooked chicken. Warm. Add the cheese.

4. 4

   4. Spray non-stick spray to 9x13 cake pan.

5. 5

   5. Add small layer of soup mix to bottom, then layer with tortillas, repeat ending with soup mix on top.

6. 6

   6. Bake for 1 hour.

7. 7

   7. Top with optional ingredients.