- 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
- 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).
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Corn Tortilla Chicken Lasagna
"My family loves mexican, so this is perfect!"
"This was good, but it took so long to make!"
"My 9 yr old felt that something was missing. My husband ate the serving on his plate and then made a ham sandwich. Picture looks great, but overall disappointing."
"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."
"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!!!"
"This casserole turned out very mushy- I won't be making it again."
"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!"
"BTW it also freezes very well. Just don't put the cheese on the top layer until you are ready to bake it..."
"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!"