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Corn Tortilla Chicken Lasagna

Total Time

Prep: 40 min. Bake: 35 min. + standing

Makes

2 casseroles (12 servings each)

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
Corn Tortilla Chicken Lasagna Recipe photo by Taste of Home

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

  1. 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.
  2. 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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