Mexican Lasagna

My husband doesn't love Mexican food, but he loved this.  I started off by calling it Chicken Enchilada Casserole, but he renamed it Mexican Lasagna.

MEXICAN LASAGNA

Ingredients:

5 tortillas, 

2 boneless, skinless chicken breasts, cooked and shredded

½ c salsa

1 can enchilada sauce

½ c sour cream

1 ½ c shredded cheese (I used Monterrey Jack)

Assorted spices to sprinkle on top (I used garlic powder, salt, black pepper, red pepper and cilantro)

Directions:

Mix chicken with salsa and ½ can enchilada sauce.  In square greased casserole dish, spread 1/4 can of enchilada sauce on bottom.  Then layer in this order: tortillas, sour cream, cheese, chicken mixture.  Repeat until dish is almost filled.  Top with rest of enchilada sauce and sprinkle with remaining cheese.  Sprinkle with assorted spices.  Bake at 375 for 30 minutes.