Corn Tortilla Chicken Lasagna |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
36 (6 inch) corn tortillas |
6 cups cubed cooked chicken breasts |
1 (28 ounce) can kidney beans, rinsed & drained |
1 (16 ounce) can kidney beans, rinsed & drained |
3 (16 ounce) jars salsa |
24 ounces sour cream |
3 large green peppers, chopped |
3 (3 7/8 ounce) cans sliced ripe olives, drained |
1 (12 ounce) bag shredded cheddar cheese |
1 (12 ounce) bag shredded monterey jack cheese |
Directions:
1. In each of two greased 13-inch by 9- inch 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, 1/3 cup olives, 1/2 cup monterey jack cheese, 1/2 cup shredded cheddar cheese.
3. Repeat layers twice.
4. Cover and bake at 350 degrees for 25 minutes.
5. Uncover and bake 10-15 minutes longer or until cheese is melted.
6. Let stand 10 minutes before serving.
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