CORN TORTILLA CHICKEN LASAGNA

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Corn Tortilla Chicken Lasagna image

I haven't tried this recipe yet, but it sounds great, and wanted to place it on zaar for safe keeping. If you try it before I do, let me know how it tastes.

Provided by Grammy Charlotte

Categories     Chicken Breast

Time 15m

Yield 2 casseroles, 24 serving(s)

Number Of Ingredients 9

36 corn tortillas
6 cups cubed cooked chicken
1 (28 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
3 (16 ounce) jars salsa
3 large green peppers, chopped
3 (3 1/3 ounce) cans sliced ripe olives
3 cups shredded monterey jack cheese, shredded
3 cups shredded cheddar cheese

Steps:

  • In each of two greased 13x9 inches baking dishes, arrange 6 tortillas. Top with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup green pepper, about 1/3 Jack cheese, and 1/2 cup Cheddar cheese. Repeat layers twice.
  • Cover and bake at 350 degrees for 25 minutes. Uncover, bake 10-15 minutes longer or until the cheese melts. Let stand 10 minutes before serving.

Nutrition Facts : Calories 323.3, Fat 14, SaturatedFat 6.7, Cholesterol 53.6, Sodium 834, Carbohydrate 29.4, Fiber 6.2, Sugar 3.8, Protein 21.7

*** Explore more Corn Tortilla Chicken Lasagna Recipes »

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