Corn Tortilla Chicken Lasagna

By Janes_kitchen

Ingredients

• 36 corn tortillas (6")
• 6 C cubed cooked chicken breast
• 2 cans (1 28-oz) kidney beans rinsed
• & drained
• 3 jars (16-oz each) salsa
• 3 C (24-oz) sour cream
• 3 lg green pepper - chopped
• 3 cans (3.8-oz each) sliced ripe olives
• drained
• 3 C (12-oz) shredded jack cheese
• 3 C (12-oz) shredded cheddar cheese

Details

Servings 24

Preparation

Step 1

in each of 2 greased 13x9" baking dishes
arrange 6 tortillas

top each w/ 1 C chicken, 2/3 C kidney
beans, 1 C salsa, 1/2 C sour cream,
1/2 C green pepper, abt 1/3 C olives
1/2 C jack cheese & 1/2 C cheddar
cheese
repeat layers twice

cover & bake @350 for 25 min

uncover, bake 10-15 min longer or until
cheese is melted

let stand for 10 min before serving