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Corn Tortilla Chicken Lasagna Recipe

Corn Tortilla Chicken Lasagna Recipe photo by Taste of Home

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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

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Corn Tortilla Chicken Lasagna Recipe

Prep: 40 min. Bake: 35 min. + standing

Yield: 24 Servings

40 35 75

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

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.
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).

Originally published as Corn Tortilla Chicken Lasagna in Taste of Home October/November 2007, p39

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Corn Tortilla Chicken Lasagna

Corn Tortilla Chicken Lasagna

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Reviewed on Oct. 08, 2012 by DLWagner

I make lunch once a week for a group of 20 homeless people at a local church. I make the food at home and deliver/serve it. I'm always looking for new recipies for a crowd, and am so glad to have found this one. It was a huge hit. Everyone raved, including the staff. I used a mild salsa not knowing whether everyone would enjoy a more pungent one, and there was hot sauce on hand for people to season to their own taste. I followed as directed and they LOVED it. Thank you so much for this submission.

Reviewed on Jun. 05, 2012 by sherry_vinigrette

After reading through the recipe and thinking about the ingredients, I thought "AHA!" this one is a keeper because it looks so adaptable. So, I followed the recipe with some changes: someone commented that their corn tortillas got soggy so I lightly sauteed room temperature corn tortillas on each side for 7-8 seconds in moderately hot vegetable oil and then blotted them well in paper towels - the oil became a barrier to leaking through. I used black beans by Bush instead of kidney beans and fresh salsa from my grocer's deli section. All in all it's a terrific recipe - so easy follow and so easy to change to your own tastes. I am definitely making this over and over again! Thank you Susan for sharing it!!!

Reviewed on Mar. 14, 2012 by Danerlea

This casserole turned out very mushy- I won't be making it again.

Reviewed on Jan. 14, 2012 by liljoy01

I added jalepenos and a little of the chicken broth after I boiled the chicken breasts. We had to do a homemade salsa because my friend has diverticulitis and cannot have seeds.

Reviewed on Jul. 19, 2011 by JustLikeMoms

LOVED this inexpensive, easy recipe. I used pinto beans (although I would probably use black beans next time), a Mexican shredded cheese blend, and medium salsa. It was delicious. It tasted great leftover too, although the bottom layer of tortillas got a bit soggy. I will definitely be making it again, at the request of my fiance! He even bragged about it to his mom... score!

Reviewed on Jun. 16, 2011 by Spiffy64

BTW it also freezes very well. Just don't put the cheese on the top layer until you are ready to bake it...

Reviewed on Jun. 16, 2011 by Spiffy64

This recipe was excellent. My whole family raved about it, so its definitely a keeper. I did vary it a little. I used 1 quart of salsa mixed with the sour cream, I also left out the green peppers since we didn't have any. I used just one can of chopped olives and more cheese. I do think that it could use a little bit more seasoning. So next time I will probably add some taco seasoning to the chicken and maybe throw in some chopped jalapenos!

Reviewed on Mar. 17, 2011 by nannyto15

Made this for a Family reunion BIG HIT

Reviewed on Mar. 17, 2011 by louisehaddon

Have not made yet but sounds great! Could you freeze one before baking?

Reviewed on Oct. 03, 2010 by flagday69

This is wonderful and easily halved if you don't want two casseroles.

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