Mexican Chicken Lasagna

INGREDIENTS:
4 cups of shredded chicken breast (I boil 4 big breasts and then pull them apart with forks)
12 oz. (about) pkg of whole wheat tortillas
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of rotel or 10 oz. of pico de gallo/salsa
1 can of cheddar cheese soup or nacho cheese soup
1-2 cups of shredded cheddar cheese
Cilantro, Green Onions, Olives, Peppers, Onions (optional)

DIRECTIONS:
Mix shredded chicken, soups and rotel/salsa in a big bowl. In a casserole dish, spray with non-stick spray and lay down the first tortilla shells. Top with chicken mixture, and layer more tortilla shells- making about three layers. End with chicken mixture and top with shredded cheddar cheese. Bake at 350 for about 30 minutes. Top with fresh cilantro or green onions. You can also mix in olives or sautee some peppers/onions and add into the chicken mixture- depending on your taste. The recipe sounds like it will be overly cheesy, but it was really yummy!