Corn Tortilla Chicken Lasagna |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 24 |
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This Southwest-style lasagna will satisfy a hungry crowd. It can be âstretchedâ with extra beans, and itâs super-easy to put together. People love it! âSusan Seymar Valatie, New York 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 |
Directions:
1. In each of two greased 13-in. x 9-in. baking dishes, arrange six tortillas. Layer 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.
2. 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).
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