Corn Tortilla Chicken Lasagna

By longhornfans

Use 8" square pyrex for 1/2 recipe.

Ingredients

• 36 corn tortillas (6 inches)
• 6 cups cubed cooked chicken breast
• 2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and drained
• 3 jars (16 ounces each) salsa
• 3 cups (24 ounces) sour cream
• 3 large green peppers, chopped
• 3 cans (3.8 ounces each) sliced ripe olives, drained
• 3 cups (12 ounces) shredded Monterey Jack cheese
• 3 cups (12 ounces) shredded cheddar cheese

Details

Servings 24
Adapted from tasteofhome.com

Preparation

Step 1

1) In each of two greased 13-in. x 9-in. 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, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.

3) Repeat layers twice.

4) Cover and bake at 350° for 25 minutes.

5) Uncover; bake 10-15 minutes longer or until cheese is melted.

6) Let stand for 10 minutes before serving.