Recipe: Mexican Chicken Lasagne

Recipes using McCormick White Pepper

• 1 pound can boned chicken
• 1 can condensed cream of mushroom soup
• 1 can condensed cream of chicken soup
• 4 ounce can diced green chiles
• 1 chopped onion
• 1/2 pint sour cream
• 1 pound grated sharp Cheddar cheese
• 8 flour tortillas, quartered
• 1/4 tsp white pepper

1. Oil a large baking pan.
2. In a bowl mix chicken, soups, chiles, sour cream, and onion.
3. Layer tortillas and soup mixture.
4. Top with grated cheese. Make 3 layers.
5. Bake for 1 hour at 350° F.
6. Remove from oven and allow to set at least 1/2 hour before cutting and serving.