Corn Tortilla Chicken Lasagna
"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."
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
2 casseroles
- Serves:
- 24
ingredients
- 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
directions
- 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.
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Reviews
-
You'll need to bake it longer than 25 minutes the first time. Otherwise, the inside may still be cold. We are going to try 35-40 minutes next time. (Originally seen in 'A Taste of Home 2008' cookbook).
RECIPE SUBMITTED BY
I am a stay at home Grandmother who babysits my three grand daughters, ages 6mos. to 10 years. I enjoy cooking, sewing, reading, and taking care of my family. I am active in my church and also the treasurer. I love cookbooks of any kind, but am more interested in low fat, low carb. recipes since my husband is recovering from a recent heart attack, and I have been diagnosed with diabetes. We've begin walking and trying to take better care of ourselves. Its hard work, but we are committed to make it work. We are both enjoying losing weight, having more energy, and are looking forward to autumn so that we can take advantage of the cooler weather to take our exercise up a notch. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"
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