Mexican Lasagna

I used to call this enchiladas. Then Jason said "You know, you should call this Mexican Lasagna because that's really what it is". He's so right!! In my defense, I called it enchiladas because I used to actually roll each tortilla with the stuff inside, then I got lazy. HA!

Mexican Lasagna

10 burrito-sized tortillas (flour or corn...whichever is your favorite)
1 can Rotel tomatoes & chilis
1 small jar salsa (your favorite)
1 can Campbell's Nacho Cheese Soup
1 can diced green chilis
1 onion, diced
2 cloves garlic, minced
1T Extra Virgin Olive Oil
cilantro
salt & pepper to taste
ground coriander
hot sauce
4 cups shredded cheddar or Fiesta Blend cheese

This recipe is kind of difficult to share because everytime I make it, I change it up a bit. I don't ever measure anything, I just start dumping stuff in until it's what I want. So...I'm sorry I don't have measurements for the spices.

Saute the onion in the oil until tender, add the garlic and cook for a minute or so...be careful not to burn the garlic. Add all the other ingredients, except the spices and cilantro. Cook and stir everything together until blended and bubbly. If it seems too thick, add water or milk until you get the consistency you desire. Add salt, pepper, coriander and hot sauce to your taste. Once you get the flavoring right, turn off the heat and add chopped cilantro (as much or as little as you like).

In a casserole dish sprayed with cooking spray, spoon some of the sauce into the bottom. Layer 2 tortillas side by side on top of the sauce. Spoon enough sauce to just cover the tortillas and sprinkle cheese on top of the sauce. Repeat this layering until you're out of tortillas or out of sauce, whichever comes first. If you run out of tortillas and still have sauce, just dump it all on top. Cover the top well with cheese, making sure the tortillas are completely covered. Bake in a 350 degree oven until the cheese is melted and everything is bubbly. Serve with sour cream, lettuce, olives, tomatoes...anything you like! :)