Corn Tortilla Chicken Lasagna
- 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
- In each of two greased 13-inch by 9- inch baking dishes arrange six tortillas.
- 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.
- Repeat layers twice.
- Cover and bake at 350 degrees for 25 minutes.
- Uncover and bake 10-15 minutes longer or until cheese is melted.
- Let stand 10 minutes before serving.
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Reviews
-
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!