Corn Tortilla Lasagna

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. 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. Let stand for 10 minutes before serving. Yield: 2 casseroles (12 servings each).

recipe source : taste of home

http://funkyjunkinteriors.blogspot.com/

shared on food trip friday