Corn Tortilla Chicken Lasagna

Submitted by Vamy7913

"From Taste of Home magazine"

 

• Ready In: 50mins
• Ingredients: 10
• Yields: 2 casseroles
• Serves: 24

ingredients

• 36 (6 inch) corn tortillas
• 6 cups cubed cooked chicken breasts
• 1 (28 ounce) can kidney beans, rinsed & drained
• 1 (16 ounce) can kidney beans, rinsed & drained
• 3 (16 ounce) jars salsa
• 24 ounces sour cream
• 3 large green peppers, chopped
• 3 (3 7/8 ounce) cans sliced ripe olives, drained
• 1 (12 ounce) bag shredded cheddar cheese
• 1 (12 ounce) bag shredded monterey jack cheese

directions

1. In each of two greased 13-inch by 9- inch baking dishes arrange six tortillas.
2. Top each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, 1/3 cup olives, 1/2 cup monterey jack cheese, 1/2 cup shredded cheddar cheese.
3. Repeat layers twice.
4. Cover and bake at 350 degrees for 25 minutes.
5. Uncover and bake 10-15 minutes longer or until cheese is melted.
6. Let stand 10 minutes before serving.

Reviews

[AmyZoe]

MMMM! I wish I made 2 pans like the recipe listed instead of one because this is phenomenal. I found this recipe in 2008 Taste of Home Annual Recipes by Susan Seymar of Valatie, New York. This is "can't stop eating" delicious. Thank you for posting this terrific recipe!

 

[Shelby Jo]

This was pretty good. I halved the recipe and it was still quite a bit of food! I left out the green peppers because I didn't have any. I wish I would have left out the olives. I like olives in some things, but just didn't care for them in this. I will probably make this again sometime with the green peppers, and also might through some corn or other types of beans or something. Thanks for sharing this recipe!