Saturday, September 13, 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 9×13 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 9×13 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.

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