Corn Tortilla Chicken Lasagna |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I haven't tried this recipe yet, but it sounds great, and wanted to place it on zaar for safe keeping. If you try it before I do, let me know how it tastes. Ingredients:
36 corn tortillas |
6 cups cubed cooked chicken |
1 (28 ounce) can kidney beans, rinsed and drained |
1 (16 ounce) can kidney beans, rinsed and drained |
3 (16 ounce) jars salsa |
3 large green peppers, chopped |
3 (3 1/3 ounce) cans sliced ripe olives |
3 cups shredded monterey jack cheese, shredded |
3 cups shredded cheddar cheese |
Directions:
1. In each of two greased 13x9 inches baking dishes, arrange 6 tortillas. Top with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup green pepper, about 1/3 Jack cheese, and 1/2 cup Cheddar cheese. Repeat layers twice.
2. Cover and bake at 350 degrees for 25 minutes. Uncover, bake 10-15 minutes longer or until the cheese melts. Let stand 10 minutes before serving.
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