Mexican Lasagna Name: Rosa Santana Base: Patrick AFB Recipe: Mexican Lasagna Ingredients • Cooking spray • 12 ounces cooked chicken, shredded or cut into ¾ -inch cubes (about 3 cups) • 1 can cream of chicken soup (regular or low-fat) • 1 cup water or whole or low-fat milk • 1 (4-ounce) can chopped green chilies • 1 cup shredded Monterey Jack cheese (regular or low-fat), divided • 1 cup shredded Cheddar (regular or low-fat), divided • 2 tablespoons chopped fresh cilantro leaves • ½ teaspoon ground chili powder or to taste • ¼ teaspoon cayenne pepper, or to taste • Corn tortillas chips (wedges or rounds) Directions Preheat oven to 350 degrees F. Coat an 11 by 9-inch baking pan with cooking spray. In a large pot heat to a simmer, chicken, cream of chicken soup, water/milk, and canned chopped green chilies, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, cilantro, chili powder, and cayenne pepper. Mix well and set aside. Arrange the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining three layers of tortillas and chicken mixture and spoon to even each layer. Top over with remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses. Place uncovered and bake 30-35 minutes, until top is golden and bubbly. Let stand 5 minutes before serving. To reheat, bake in a preheated 375 degree F oven for 15 minutes.