Sep. 12, 2008 - Corn Tortilla Chicken Lasagna
I've made this twice now, and while it is a bit time consuming to put together, it makes two 9x13 dishes and is so delicious it's worth it.
For your consideration and enjoyment!
Corn Tortilla Chicken Lasagna
- 36 corn tortillas
- 6 cups cooked, cubed chicken breast (about 3 lbs.)
- 4 cups pinto beans
- Three 16 oz. jars of your favorite salsa (I use La Victoria: one mild red, one mild green, and one medium red -- use what you like. )
- 4 cups sour cream
- 15 oz. can ripe olives, sliced
- 3 cups shredded Monterey Jack or Pepper Jack Cheese
- 3 cups shredded Cheddar Cheese
Prepare two 9x13 in. baking dishes with non-stick spray and arrange 6 tortillas in each dish; then top tortillas with 1 cup chicken, 2/3 cup pinto beans, 1 cup salsa, about 9 evenly spaced dollops of sour cream, 1/2 cup Jack and 1/2 cup Cheddar cheese. Repeat layers two more times, adding the sliced olives to the third layer before adding the cheeses.
Cover dishes and bake at 350F for 30 minutes. Uncover and bake 10-15 minutes longer or until cheese is melted and sides are bubbly. Let stand for 10 minutes before serving. Makes two, 12-15 serving casseroles.
Comments
Sep. 13, 2008 - Untitled Comment
Posted by Anonymous
My kids and their friends love it. Only we use black beans and sometimes refries beans too. Leena
Sep. 13, 2008 - http://kabersblog.blogspot.com
Posted by Anonymous
This sounds SO YUMMY! I bet it freezes nicely. (I;d be the only one here who'd eat it, LOL)
*THANKS*
-Kimberly
http://kabersblog.blogspot.com
Oct. 2, 2008 - meal
Posted by Anonymous
This sounds great and I will def try it! BTW, my Split Pea dinner was a hit...even 2nds & 3rds were requested.
Mar. 10, 2009 - Untitled Comment
Posted by Elise
Mmmmm! This looks a lot like my recipe for something called "Sonora Chicken"! All the same ingredients- our favorite! I'm going to try your version... it's simpler. Mine has me cutting up all of the tortillas! :)
