CORN TORTILLA CHICKEN LASAGNA

October 6, 2009 2:14:30 PM PDT
Recipe from Taste Of Home Cookbook: Cooks Who Care Edition
  • 36 corn tortillas (6 inches)
  • 6 cups 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
  • 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).

    Nutrition Facts: 1 serving equals 341 calories, 17 g fat (10 g saturated fat), 75 mg cholesterol, 600 mg sodium, 25 g carbohydrate, 3 g fiber, 20 g protein.


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