18 corn tortilla's (6 inch)
3 cups cubed cooked chicken breast
1 can (28 oz) kidney beans, rinsed and drained
24 oz salsa (usually 1 1/2 jars)
1 1/2 cups sour cream
1 large green pepper, chopped
2 (3.8 oz) sliced ripe olives, drained
1 1/2 cups Montery Jack cheese, shredded
1 1/2 cups cheddar cheese, shredded
Grease 9X13 baking dish. Arrange 6 tortillas. Top 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 both cheeses. 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:12 servings.
We top it with pico de gaio or guacamole.
3 cups cubed cooked chicken breast
1 can (28 oz) kidney beans, rinsed and drained
24 oz salsa (usually 1 1/2 jars)
1 1/2 cups sour cream
1 large green pepper, chopped
2 (3.8 oz) sliced ripe olives, drained
1 1/2 cups Montery Jack cheese, shredded
1 1/2 cups cheddar cheese, shredded
Grease 9X13 baking dish. Arrange 6 tortillas. Top 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 both cheeses. 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:12 servings.
We top it with pico de gaio or guacamole.
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