CORN TORTILLA CHICKEN LASAGNA

THIS RECIPE WAS SHARED WITH ME FROM MY FRIEND GAIL, AND IT WAS OKAY WITH HER FOR ME TO SHARE IT............

 

                                           CORN TORTILLA CHICKEN LASAGNA

 

Alison and Larry Gilmore's Corn Tortilla Chicken Lasagna

With Extra Beans, This Southwest-style Lasagna Can Feed More
People

From the Kitchen of Alison and Larry Gilmore

Servings: Over 8

Difficulty: Moderate

Cook Time: 60-120 min

Alison Gilmore and her husband Larry, cook large casseroles and
feed the homeless in their town's park every Sunday. This
belly-filling dish feeds a crowd.

This recipe appears in the "The Taste of Home Cookbook: Cooks Who
Care Edition."

Ingredients

 

36 corn tortillas (6 inches)
6 cups chicken breast, cooked and cubed
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 green peppers, large and chopped
3 cans (3.8 ounces each) ripe olives, sliced and drained
3 cups (12 ounces) Monterey Jack cheese, shredded
3 cups (12 ounces) cheddar cheese, shredded

Directions

 

In each of two greased 13-in. x 9-in. baking dishes, arrange six
tortillas.

Top 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.