[X]

Home > Recipes > Corn Tortilla Chicken Lasagna

Corn Tortilla Chicken Lasagna Recipe

Corn Tortilla Chicken Lasagna Recipe photo by Taste of Home

Read reviews (19)

Rate recipe

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

[X]

Rate Corn Tortilla Chicken Lasagna Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Corn Tortilla Chicken Lasagna

Corn Tortilla Chicken Lasagna

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-19) of 19 reviews

Sort Reviews:

Reviewed on Sep. 26, 2010 by jdnash

I cut this recipe in half...and used red bell peppers instead of green like many of you did. We liked it...didn't LOVE it...this dish tasted better as a left over for some reason. I will make it again....but not often, I think it will make for a great pot luck dish!

Reviewed on May. 16, 2010 by emabey

YUMMY!!!!!!

Reviewed on Jan. 19, 2010 by HeatherHH

Our family loves this casserole, and I make it a couple times a year. It has a wonderful Mexican flavor, but if you use mild salsa, it's not too spicy. We omit the green peppers and olives as our family doesn't care for them, and we also use light sour cream to cut the calories and fat.

Reviewed on Nov. 14, 2009 by mamuwubu

Took this to a potluck. Was asked repeatedly to please give out the recipe.

Reviewed on Nov. 09, 2009 by tina11676

Very easy & inexpensive to make! Since this was my first try of this recipe, split amounts called for and make just one 13X9 pan until I was able to see how it came out. When I made it, I used a combination of red and green peppers (keeping the 3 cups called for if doing the 2 pan method), used 4 cups of cubed cooked chicken breasts, added in 1 cup of corn kernels, used 4.5 oz black olives, substituted black beans for the kidney beans, and used a combination of Mexican style and Monterey Jack cheeses. Absolutely LOVE this recipe and its versitility! Will definitely make this recipe again!

Reviewed on Mar. 04, 2009 by grisjohnson

We don't like cooked green peppers, so I switched them for red peppers and just didn't include the olives. I made it months ago for the first time and my husband loved it so much he has been asking for me to make it again.

It has helped me to mix all the ingredients in the amounts requested so then i get a nice sauce to just spread over the tortillas. 10 minutes uncovered i found it to be perfect so it does not dry out.

Reviewed on Jan. 07, 2009 by quethahale

I need the nutritional information. qh

Reviewed on Nov. 03, 2008 by Cailleach

I also made some adjustments...added one can of black beans in place of kidney, added one small can diced chiles, diced red onion, and cumin to taste. It was a big hit, and I will make it again! Nice texture...not mushy...thanks T of H!!!

Reviewed on Oct. 30, 2008 by jneu

This was very tasty, but it needs a lot more chicken. Also I was suprised that there were no onions in the recipe. I added chopped onions. It turned out real good

View all >