Corn Tortilla Chicken Lasagna

By shelliec

1 Serving =

Ingredients

• 18 corn tortillas (6 inches)
• 3 cups shredded or cubed cooked chicken breast
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 (24 oz.) jar salsa
• 1 1/2 cups (24 ounces) sour cream
• 2 large green peppers, chopped
• 1 cans (3.8 ounces each) sliced ripe olives, drained
• 1/2 cups shredded Monterey Jack cheese
• 1 1/2 cups shredded cheddar cheese

Preparation

Step 1

In a greased 13-in. x 9-in. baking dish, 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, about 1/3 cup olives, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.

Repeat layers twice.

Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.