CORN TORTILLA CHICKEN LASAGNA
36 corn tortillas (6-inches)
6 cups cubed, cooked chicken breast
2 can (one 28-oz, one 16-oz) kidney beans, rinsed and drained
3 jars (16-oz each) salsa
3 cups (24-oz) sour cream
3 large green peppers, chopped
3 can (3.8-oz each) sliced ripe olives, drained
3 cups 912-oz each) shredded Monterey Jack cheese
3 cups (12-oz) shredded Cheddar cheese
In each of two greased 13-x-9-x-2-in. baking dishes: arrange six tortillas. Top each with one-cup chicken, 2/3-cup kidney beans, 1-cup salsa, ½ cup sour cream, ½ cup green pepper, about 1/3-cup olives, ½ cup Monterey Jack cheese and ½ 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 10 minutes before serving.
Yield: 2 casseroles (12 servings each).
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