Corn Tortillas Chicken Lasagna

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Ingredients

  • 36 (6-inch) corn tortillas
  • 6 cups cooked, cubed chicken breast
  • 1 (16 oz) can kidney beans, rinsed, drained
  • 1 (28 oz) can kidney beans, rinsed, drained
  • 3 (16 oz) jars salsa
  • 3 cups (24 oz) sour cream
  • 3 large green peppers, chopped
  • 3 (3.8 oz) cans ripe olives, sliced, drained
  • 3 cups (12 oz) shredded Monterey jack cheese
  • 3 cups (12 oz) shredded cheddar cheese

Directions

  1. Heat oven to 350°. In each of two greased 12x9x2-inch baking dishes, arrange six tortillas. Top each with 1 cup chicken, ²⁄³ cup kidney beans, 1 cup salsa, ½ cup sour cream, ½ cup green pepper, ¹⁄³ cup olives, ½ cup Monterey Jack cheese and ½ cup cheddar cheese. Repeat layers twice. Cover and bake for 25 minutes. Uncover and bake 10 to 15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yields 2 casseroles, 12 servings each. 

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