Corn Tortilla Chicken Lasagna
Total TimePrep: 40 min. Bake: 35 min. + standing
Makes2 casseroles (12 servings each)
- 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 shredded Monterey Jack cheese
- 3 cups shredded cheddar cheese
- In each of two greased 13x9-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.
Nutrition Facts1 each: 341 calories, 17g fat (10g saturated fat), 75mg cholesterol, 600mg sodium, 25g carbohydrate (4g sugars, 3g fiber), 20g protein.
Feb 21, 2016
My family loves mexican, so this is perfect!
Jan 13, 2015
This was good, but it took so long to make!
Oct 28, 2014
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.
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.
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!!!
Mar 14, 2012
This casserole turned out very mushy- I won't be making it again.
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.
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!
Jun 16, 2011
BTW it also freezes very well. Just don't put the cheese on the top layer until you are ready to bake it...
Jun 16, 2011
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!
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