Mexican Lasagna

Originally King Ranch Chicken, but dubbed "Mexican Lasagna" by Will's shorewood friend. Lou Wonio, Ted, and Will once at an 8 serving casserole, and then polished off another which I had hoped to bring to a grieving friend! All in the time it took me to take Audrey to soccer practice.

Ingredients

• 1/4 c margarine or butter
• 1 medium green bell pepper, chopped
• 1 medium yellow onion, chopped
• 1 can (10.75 oz) condensed cream of chicken soup
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1 can (10 oz) rotel original diced tomatoes and green chilis, undrained
• 2 c chopped cooked chicken breast
• Pam Original No-stick cooking spray
• 12 6-inch corn (or flour) tortillas torn into bite-size pieces
• 2 cups shredded cheddar cheese (8oz)

Instructions

1. Preheat oven to 325 degrees. Melt butter in large saucepan over medium heat. Add bell pepper and onion.
2. Cook and stir about 5 minutes or until tender
3. Stir in both soups, tomatoes, with liquid and chicken; blend well.
4. Spray 13x9 inch baking dish with cooking spray. Layer 1/3 of tortillas, tomato mixture and cheese evenly in dish. Repeat layers twice more.
5. Bake, uncovered, 40 minutes or until hot and bubbly

Aunt Anne Case 07/28/14