Average Rating: 4.392857TOTAL TIME: Prep: 40 min. Bake: 35 min. + standing
YIELD: 2 casseroles (12 servings each).Ingredients
- 36 corn tortillas (6 inches)
- 6 cups shredded or cubed cooked chicken breast
- 2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and drained
- 3 jars (16 ounces each) salsa
- 3 cups sour cream
- 3 large green peppers, chopped
- 3 cans (3.8 ounces each) sliced ripe olives, drained
- 3 cups shredded Monterey Jack cheese
- 3 cups shredded cheddar cheese
Instructions
- 1. In each of two greased 13x9-in. baking dishes, arrange six tortillas. Layer 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.
- 2. 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.
Nutrition Facts
1 each: 341 calories, 17g fat (10g saturated fat), 75mg cholesterol, 600mg sodium, 25g carbohydrate (4g sugars, 3g fiber), 20g protein.
