Corn tortilla chicken lasagna

By brider

Ingredients

• 36 corn tortillas
• 6 cups shredded or cubed cooked chicken breast
• 2 cans kidney beans, rinsed and drained
• 3 jars salsa
• 3 cups sour cream
• 3 large green peppers, chopped
• 2 cans sliced ripe olive, drained
• 3 cups shredded Monterey jack cheese
• 3 cups shredded cheddar cheese

Preparation

Step 1

In each of two greased 13in x 9in baking dishes, arrange 6 tortillas. Top each with 1 cup chicken, 2/3 cup kidney beans, I cup salsa, ½ cup sour cream, ½ cup green pepper, about 1/3 cup olives, 1/2 cup Monterey jack cheese and ½ cup cheddar cheese. Repeat layers twice. Cover and bake at 350 for 25 minutes. Uncover; back 10 to 15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.