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Corn Tortilla Chicken Lasagna

 Corn Tortilla Chicken Lasagna
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
24 ServingsPrep: 40 min. Bake: 35 min. + standing

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).
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.