Easy Mexican Lasagna

1. 1

   Cook first 6 ingredients in saucepan over medium heat 10 minutes or until heated. Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes. Spoon 1/3 of sauce into a 13 x 9-inch baking dish coated with cooking spray topped with 3 tortillas. Spoon half of chicken mixture and 1/3 sauce over tortillas. Sprinkle with half Cheddar cheese. Top with 3 tortillas; spoon half of chicken mixture and 1/3 sauce over tortillas. Sprinkle with half of Cheddar cheese. Top with 3 tortillas. Repeat layers once with sauce, Cheddar cheese and tortillas, ending with Monterey Jack cheese. Bake at 350u00b0 for 30 or 40 minutes, until bubbly. Serve with toppings.

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