Mexican Lasagna

Submitted by: Adrienne

6- 8” flour tortillas, or any size preferred
4 c. cooked chicken, diced
2-3 c. cooked rice
1 can corn
1 can cream of chicken soup
1 c. water
1 c. salsa
2 c. shredded cheese

Mix rice, chicken, corn, soup, water, and salsa in a bowl. In a 9 x 13 pan, put a small spoonful of the mixture in the pan and spread it around. Put 2 tortillas on the bottom of the pan. (If you’re using smaller tortillas, use any number you prefer as long as they almost entirely cover the bottom of the pan. Layer on a few spoonfuls of the mixture, then another layer of tortillas, a layer of mixture. If you have enough left, do another layer of tortillas and mixture. Put in the oven at 350 degrees for 15-20 minutes to heat through and soften the tortillas. When done, take out and sprinkle shredded cheese all over the pan. Let sit for about 5-7 minutes, and serve hot.