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Alison and Larry Gilmore's Corn Tortilla Chicken Lasagna

With Extra Beans, This Southwest-style Lasagna Can Feed More People

This recipe for corn tortilla chicken lasagna serves 24, satisfying a hungry crowd.

(Courtesy Taste of Home)

From the kitchen of Alison and Larry Gilmore

1 Comment

Servings: Over 8

Difficulty: Moderate

Cook Time: 60-120 min

Alison Gilmore and her husband Larry, cook large casseroles and feed the homeless in their town's park every Sunday. This belly-filling dish feeds a crowd.

This recipe appears in the "The Taste of Home Cookbook: Cooks Who Care Edition."

Ingredients

36 corn tortillas (6 inches)

6 cups chicken breast, cooked and cubed

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 green peppers, large and chopped

3 cans (3.8 ounces each) ripe olives, sliced and drained

3 cups (12 ounces) Monterey Jack cheese, shredded

3 cups (12 ounces) cheddar cheese, shredded

Cooking Directions

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).

Recipe Summary

Main Ingredients: chicken breast, kidney beans, olives, monterey jack cheese, cheddar cheese

Course: Dinner

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