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