Mexican Lasagna (Kristi Original)

Note: This actually tasted better on the second day. It may be better to put this together the day before and it will be softer when you cook it. The recipe is what I did. 

Ingredients

Tortillas - I used Mission Tortillas large size

Cheddar Cheese Shredded

4 Boneless / Skinless Chicken Breasts

1 Can of Nacho Cheese Soup

1 Can of Chili Beans

1 Can of Black Beans Drained

1 Can of Diced Tomatoes with Green Chilis (Drained)

1 Can of Mild Enchilada Sauce

Optional

Salsa

Jalapenos

Put the chicken breasts in the crock pot and top with the nacho cheese soup. Also add 1/2 a can of water to the crock pot. I used frozen chicken breasts.

Cook on low until it is done. Shredd the chicken and then add in/stir the chili beans, black beans, diced tomatoes with green chilies and the can of enchilada sauce. 

Spray a 9 x 13 pan with non stick spray. Put a little of the chicken mix in the bottom of the pan. Next add a layer of tortilla shells, top with the chicken mix and then top with the shredded cheese. Repeat this until the stack is 3 or 4 deep (tortilla, mix, cheese, tortilla, mix, cheese). 

Back at 350 degrees for 20 minutes or until it warms up and the cheese has melted. 

Optional: Top with jalapenos and Salsa.