Corn Tortilla Chicken Lasagna

By jackiemo

This Southwest-style lasagna will satisfy a hungry crowd. It can be “stretched” with extra beans, and it’s super-easy to put together. People love it! —Susan Seymar Valatie, New York

Ingredients

• 24 ServingsPrep: 40 min. Bake: 35 min. + standing
• Ingredients
• 36 corn tortillas (6 inches)
• 6 cups shredded or 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

Preparation

Step 1

In each of two greased 13-in. x 9-in. 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, 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. Yield: 2 casseroles (12 servings each).