Chicken Mexican Lasagna - cooking recipe

Ingredients

1 (20 ounce) package boneless skinless chicken breasts
1 (1 1/4 ounce) package taco seasoning
16 ounces sour cream
2 cups cheddar cheese
9 6-inch flour tortillas

Preparation

Cook chicken breasts (either on the stove or in the oven) until all of the pink is gone.
Either shred or dice the chicken once it's cool.
Mix sour cream and taco seasoning together.
Spray 9x13 pan with Pam and place a layer of tortillas on the bottom.
I used two tortillas and then cut a third in half so the bottom is completely covered.
Spread 1/3 of the sour cream mixture on tortillas.
Layer 1/3 of the chicken on top and cover with 1/3 of the cheese.
Repeat layers.
Cover with foil and bake at 350* for 30 minutes.
Remove foil and bake for 5 minutes more or until cheese is melted.