Easy Mexican Lasagna

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I recently needed to bring a dish to a church potluck and decided to go to my favorite cookbook, Southern Livings All-Time Favorites, and pick out a new recipe. The dish was a hit and super easy to make, especially if you use a rotisserie chicken. I've decided to make it again for a family that is dealing with cancer treatments to help out with the grind of chemo. Since I'm making one for them I might as well make one for us! 😊

Ingredients

3 cups chopped cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
2/3 cup canned diced tomatoes and green chilies (or 10-ounce can of Rotel)
1 tsp. garlic powder
1 tsp. cumin
1/2 tsp. black pepper
1 (10 3/4-ounce) can cream of chicken soup 
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup milk
1 (10-ounce) can enchilada sauce
cooking spray
10 (6-inch) corn tortillas (it's important that they are corn so the top layer crisps up)
1 cup (4-ounces) shredded cheddar cheese (I'm sure I use more)
1 cup (4-ounces or more 🙂) shredded Monterey Jack cheese

 Toppings: shredded lettuce, tomatoes with green onions and cilantro, sour cream, guacamole, basically anything you enjoy on a taco...

Directions

1. Cook first 6 ingredients in a sauce pan over medium heat for about 10 mins. or until heated through.
2. Stir together chicken and mushroom soups, 1/2 cup milk, and can of enchilada sauce in a sauce pan and heat over medium heat for about 10 mins. or until heated through.
3. Spoon 1/3 of the sauce into the bottom of a 13x9-inch baking dish coated with cooking spray, top with 3 tortilla shells. Spoon 1/2 of the chicken mixture and 1/3 of the sauce over the tortillas then top with half the Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce and remaining Cheddar cheese and tortillas, ending with tortillas. *Look at pictures below to see how I place the tortillas in the layers. Top with Monterey Jack cheese.
4. Bake at 350 degrees for 30 to 40 minutes of until lasagna is bubbly. If you assemble the lasagna ahead of time and bake the next day, leave in for 40 to 50 minutes.

I cut one of the 3 shells in half and alternated the side I put the half shells in the next layers.

The first time I made this I really liked the way the corn tortillas crisped up on the top so I decided to quarter a fourth tortilla and added 3 quarters of it to the last layer.