Taco Lasagna

This is what I like to call the recipe of love. O.K maybe not but it's still awesome. A friend of mine gave me this recipe years ago and I've been making it for quite a while. I've adapted it and added a few ingredients to fit my own tastes. It is a big success every time I make it.

Ingredients:

• 1 small can of cream of mushroom soup
• 3-4 boneless chicken breasts (diced)
  
• 2 cups of shredded Cheddar cheese (can be substituted by Mexican blend cheese)
• 12 (6 inch) soft taco tortillas
• 1 (24 ounce) jar of salsa
• 1/2 cup sliced green peppers
• 1/2 cup sliced green onions
• 2 teaspoon of chili powder
• 2 tablespoon of olive oil
  

Directions:

Preheat the oven to 350 degrees. Spray a 9x13 baking dish with pam.
Saute the diced chicken in the olive oil until cooked through. In a saucepan mix the salsa, the cream of mushroom soup and 1/2 cup of shredded cheese in medium-low heat. Add the peppers, onions and chili powder to the sauce mix.
Lay 2-3 tortillas into the baking dish. Add a layer of sauce and then a layer of the chicken. Sprinkle a good amount of cheese.
Repeat the layers, starting with another layer of tortilla, and topping with the rest of the cheese.
Bake for 25-30 minutes or until the cheese is bubbly and melted.

P.S. You can add other ingredients such as beans, corn, bacon, etc. You could also substitute chicken with ground beef.