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Corn Tortilla Chicken Lasagna Recipe
Corn Tortilla Chicken Lasagna Recipe photo by Taste of Home

Corn Tortilla Chicken Lasagna Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
MAKES:24 servings
TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
MAKES: 24 servings

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).
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.

Reviews for Corn Tortilla Chicken Lasagna

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 8, 2012

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.

MY REVIEW
Reviewed Jun. 5, 2012

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!!!

MY REVIEW
Reviewed Mar. 14, 2012

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

MY REVIEW
Reviewed Jan. 14, 2012

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.

MY REVIEW
Reviewed Jul. 19, 2011

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!

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