Mom’s Mexican Lasagna

 February 16, 2011
Posted by jenn

Super easy, super delish…with the rain falling like crazy this week, I thought I would post something that is perfect for this kind of weather!


2 cans enchilada sauce
2 cans condensed cream of chicken soup
1 bag of grated cheese – Mexican blend,  or whatever you prefer
2 small cans of slice olives (optional)
1 yellow onion (optional)
2 chicken breasts – shredded (optional)
6-10 small flour tortillas

Preheat oven to 375 degrees.  On the stove top, mix enchilada sauce & cream of chicken soup (equal parts), until the mixture is smooth & creamy.  Mix in onions and shredded chicken breast if preferred. Pour about 1/2″ of the sauce into a casserole dish, then add a tortilla, then cover the tortilla in melted cheese, then add olives.  Then repeat.  Continue to do this until the casserole dish is full – and end with cheese & olives on top.  Bake in the oven for 25-30 minutes, or until the cheese starts to get a little bit crispy.  Let cool, and serve on a plate with a tortilla for dipping and a small mixed greens salad (if you wanna get all healthy!).  SO comforting and satisfying…and fantastic as leftovers!