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    Coren Tortilla Chicken Casserole - 24


    Source of Recipe


    TOH

    List of 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 (24 ounces) sour cream
    3 large green peppers, chopped
    3 cans (3.8 ounces each) sliced ripe olives, drained
    3 cups (12 ounces) shredded Monterey Jack cheese
    3 cups (12 ounces) shredded cheddar cheese

    Recipe



    In each of two greased 13-in. x 9-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.


    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).


    SERVES 24

 

 

 

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