Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated.
Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated.
Spoon one-third of sauce into a 13- x 9-inch baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese.
Bake at 350° for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.
I added a bit more of everything and ended up with three layers plus the top tortillas w/ cheese. I also used the meat from a rotisserie chicken. Next time, I'll add black beans and corn. Make sure to let this sit for about 10 minutes prior to serving or it will be very runny. Highly recommend. (I also don't use fat free and used Mexican shredded cheese). I only gave 4 stars because it would be a 5 star with my changes. ;)
Great recipe, but how many does it serve? The nutritional information is provided, but that doesn't really help if you don't know how many it serves.
My whole family loves this, it is one of our "regulars."
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