Mexican Chicken Slop - cooking recipe

Ingredients

1 whole rotisserie-cooked chicken
1 (25 ounce) can low-sodium condensed cream of chicken soup
1 (25 ounce) can low-fat cream of mushroom soup
15 ounces cheddar cheese soup or 15 ounces nacho cheese
1 (25 ounce) can mexicorn
1 (25 ounce) can Rotel tomatoes & chilies
5 -6 tablespoons hot salsa (plus more for layering)
hot sauce
4 tablespoons sour cream
2 tablespoons taco seasoning
1 -2 cup cooked spanish rice (spicy)
1 -2 cup black beans (optional)
3 -4 cups sharp cheddar cheese
3 -4 cups monterey jack cheese
1 (30 count) package corn tortillas

Preparation

Spread a spoonful of chicken mixture onto the bottom of a deep casserole dish.
Place a layer of corn tortillas ontop of chicken.
Sprinkle about a cup of cheese ontop of chicken.
Add a layer of hot salsa ontop of the cheese.
Do another layer of tortillas, repeating until dish is full and ending with tortillas and salsa. NO CHICKEN!
Add about 1-2 cups of cheese on top of salsa and bake in a 340'f oven for 50-60 minutes.