November 11, 2008

Corn Tortilla Chicken Lasagna

18 corn tortillas
3 cups cubed cooked chicken breast
1 can kidney beans or black beans, rinsed and drains
1 jar of salsa
1 1/2 c. sour cream
1 green pepper, chopped (optional)
1 can sliced olives, drained
3 cups shredded Fiesta Blend cheese

In a greased 9 x 13 baking dish, arrange six tortillas. Top them with 1 c. chicken, 2/3 c. of beans, 1 c. salsa, 1/2 c. sour cream, 1/2 green pepper, about 1/3 c. olives, 1/2 c. cheese, repeat layers twice.

Cover and bake at 350 degrees for 25 minutes. Uncover and bake 10-15 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

This recipe is really simple. I used an 8 x 8 and just guessed on amounts and it still turned out great!