4 cooked boneless chicken breasts, cut into 1/2 inch chunks (Baked, firm tofu can be substituted for the chicken)
1 can undiluted Cream of Mushroom Soup
1 jar green salsa (Embasa, Old El Paso etc.)
1 small can diced green chilies
1/2 cup yellow or green onion, chopped
1/2 cup finely chopped fresh cilantro, leaves only
1-2 cloves garlic, finely chopped
2 Tablespoons ground cumin
1 package large corn torillas cut into 1 inch strips
4 cups shredded cheese (cheddar, jack or pepper jack, asadero, cotija, mozarella or a combination)
1 small can sliced black olives
Lime wedges and sour cream for serving
In large bowl combine chicken (or tofu), soup, salsa, chilies, onion, cilantro, garlic, and cumin.
In a lightly oiled 9 x 13-inch pan, layer ingredients as for lasagna in this order:
Layer 1: tortilla strips, chicken mixture, cheddar cheese
Layer 2: tortilla strips, chicken mixture, olives
Layer 3: tortilla strips, jack cheese
Bake covered with foil at 350ºF for 45 minutes.
Remove foil and bake 10-15 minutes more.
Let stand 10-15 minutes before cutting.
Serve with lime wedges and sour cream.