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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
  • Total Time
    Prep: 40 min. Bake: 35 min. + standing
  • Makes
    2 casseroles (12 servings each)

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 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

Directions

  • 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 Facts
1 each: 341 calories, 17g fat (10g saturated fat), 75mg cholesterol, 600mg sodium, 25g carbohydrate (4g sugars, 3g fiber), 20g protein.

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Reviews

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Average Rating:
  • Will
    Dec 15, 2018

    I added 3 tbsp of taco seasoning and 1/4 tsp cayenne pepper to my shredded chicken and used red bell peppers instead of green. Absolutely delicious!!

  • Diana
    Nov 4, 2018

    Pan fried the tortillas before assembling - so it was not mushy at all. I would definitely make again, but use frozen trinity (thawed) instead of fresh green pepper to speed up the process. I used black beans instead of kidney (not sure I've ever used kidney beans in a Mexican recipe before). Tasted great and I love that the recipe is for two batches - great for meal prepping!

  • debbie3521
    Feb 21, 2016

    My family loves mexican, so this is perfect!

  • pajamaangel
    Jan 13, 2015

    This was good, but it took so long to make!

  • kbussey
    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.

  • azlivin2007
    Apr 15, 2013

    No comment left

  • cakebelieve
    Oct 23, 2012

    No comment left

  • DLWagner
    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.

  • sherry_vinigrette
    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!!!

  • Danerlea
    Mar 14, 2012

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