Ingredients for Corn Tortilla Chicken Lasagna
- Corn Tortillas
- Cooked Chicken Breasts
- 1 (15-ounce) can kidney beans, drained and rinsed
- 2 cups your favorite salsa
- 1 cup sour cream
- Green Peppers
- Sliced Ripe Olives
- Cheddar Cheese
- 1 cup shredded Monterey Jack cheese
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How to Make Corn Tortilla Chicken Lasagna
- Preheat oven to 350°F (175°C). Grease two 13x9 inch baking dishes.
- In each baking dish, arrange 6 corn tortillas (6-inch diameter) to form the first layer.
- Evenly distribute 1 cup cooked chicken (about 2 boneless, skinless chicken breasts cooked and shredded) over the tortillas in each dish.
- Top with 2/3 cup canned kidney beans (drained and rinsed), 1 cup of your favorite salsa, 1/2 cup sour cream, 1/2 cup chopped green bell pepper, 1/3 cup sliced black olives, 1/2 cup shredded Monterey Jack cheese, and 1/2 cup shredded cheddar cheese.
- Repeat layers twice, ending with a layer of cheese.
- Cover the baking dishes with aluminum foil.
- Bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
18g
Fat
52g
Carbs
10g