-1 lb shredded chicken breast
-1 package whole wheat tortillas
-2 cans cream of chicken soup (light)
-16 ounces sour cream (light/fat free)
-2 cups shredded 4-cheese blend
Preheat oven to 350 degrees. Boil chicken with salt and pepper. Shred with fork. Mix sour cream and cream of chicken soup together in a separate bowl (your lasagna “sauce”). Spray bottom of 9x13 pan with Pam. Build your lasagna in layers in order: start with a small amount of sauce on the bottom, cover with tortillas (your lasagna “noodles”), add chicken and cheese. Continue your layers and end with sauce and cheese on top. Cover with foil and bake from 1 hour at 350. Remove foil for last 15 minutes if you want to brown the cheese. Cut like you would a lasagna. Top each serving with a little salsa.
