4 large boneless, skinless chicken breasts
McCormick's Southwest Chicken Seasoning
4 cloves garlic
1/2 purple onion
3 small tomatoes (Hanover), chopped and skinned
3 T. chopped chives
1 T. jalapeno juice
2 cans Campbell's Quesadilla soup
1 can cheddar cheese soup
reserved chicken broth
10 large flour tortillas
8 oz. shredded sharp cheddar cheese
Put chicken breasts in large skillet, add water and boil, covered, until cooked, approx 25-35 minutes.
Remove breasts to a plate to cool; pour chicken broth in another pan to save.
Return skillet to stove. Add garlic, onions and oil and saute until onions are translucent. Add chopped, skinned tomatoes, chives, jalapeno juice. Add soups and reserved chicken broth, whisk and simmer for 20-30 minutes until well blended and thick.
Clean chicken and pull apart and drop in lasagna pan. Toss chicken with McCormick Southwestern Chicken spices and pour into a tub to marinate.
Cut tortillas into 4 quarters. Ladle soup mixture onto bottom of lasagna pan. Cover with tortillas first, then chicken, and lastly, 1/3 of the sharp cheddar cheese and more soup mix. Continue layering till chicken is gone and end with a layer of tortillas and cheese. Cover with foil and bake at 350 degrees for 35-45 minutes until cheese on top bubbles.
chopped black or green olives
chopped jalepenos (hot,hot,hot)