Mexican Chicken Slop

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 whole rotisserie-cooked chicken
• 1 (25 ounce) can low-sodium condensed cream of chicken soup
• 1 (25 ounce) can low-fat cream of mushroom soup
• 15 ounces cheddar cheese soup or 15 ounces nacho cheese
• 1 (25 ounce) can mexicorn
• 1 (25 ounce) can rotel tomatoes & chilies
• 5 -6 tablespoons hot salsa (plus more for layering)
• hot sauce
• 4 tablespoons sour cream
• 2 tablespoons taco seasoning
• 1 -2 cup cooked spanish rice (spicy)
• 1 -2 cup black beans (optional)
• 3 -4 cups sharp cheddar cheese
• 3 -4 cups monterey jack cheese
• 1 (30 count) package corn tortillas

Recipe

• 1 spread a spoonful of chicken mixture onto the bottom of a deep casserole dish.
• 2 place a layer of corn tortillas ontop of chicken.
• 3 sprinkle about a cup of cheese ontop of chicken.
• 4 add a layer of hot salsa ontop of the cheese.
• 5 do another layer of tortillas, repeating until dish is full and ending with tortillas and salsa. no chicken!
• 6 add about 1-2 cups of cheese on top of salsa and bake in a 340'f oven for 50-60 minutes.