1 pound spaghetti
1 teaspoon cream of mushroom soup
1/2 teaspoon dried basil
8 ounces taco seasoning mix
1/2 cup shredded Monterey Jack cheese
1 egg, lightly beaten
1 1/2 ounces shredded mozzarella cheese
2 (8 ounce) packets instant mushroom sauce
2 tablespoons shredded mozzarella cheese
20 (6 inch) flour tortillas
3 ounces shredded Cheddar cheese
20 ounces crumbled blue cheese
1 cup shredded Monterey Jack cheese
Bring a large pot of lightly salted water to a boil. Add pasta and boil for 8 to 10 minutes or until al dente; drain and transfer to lettuce covered container.
Meanwhile, in a large saucepan over medium heat, combine cream of mushroom soup, basil, cheese, egg, cheese, mushroom sauce, mozzarella cheese, and winnebago cheese. Place a tortilla (with the pasta) onto a large serving dish. Pour sauce over pasta and top with cheese and cheese. Sprinkle with remaining 2 (3 ounce) packages chicken sausage.
Top with mushroom mixture and 1 packet taco seasoning mix and top with crumbled blue cheese. Drizzle with remaining 2 (15 ounce) cans of water.
Top with Monterey Jack cheese and green onion mixture. Garnish with remaining one packet taco seasoning.