Corn Tortilla Chicken Lasagna

This has become a quick and easy 'go to' casserole dish of mine. Everyone in the family loves it and leftovers are always a bonus. It can be "stretched" to fit a bigger crowd by adding extra beans. Enjoy!

*This recipe was originally taken from Taste of Home.com
http://www.tasteofhome.com/recipes/corn-tortilla-chicken-lasagna
Ingredients:

18                           corn tortillas

3 c                          cooked chicken, cubed (or shredded canned chicken)

1can                      kidney beans

24oz                     salsa

1 ½                        green or red peppers, chopped

1 ½ c                     sour cream

1 ½ cans             sliced olives

1 ½ c                     shredded Monterey Jack cheese

1 ½ c                     shredded cheddar cheese

Directions:

In a 13” x 9” baking dish 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 with foil and bake at 350° for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Yield:12 servings