Corn Tortilla Chicken Lasagna - cooking recipe

Ingredients

36 corn tortillas
6 cups cubed cooked chicken
1 (28 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can kidney beans, rinsed and drained
3 (16 ounce) jars salsa
3 large green peppers, chopped
3 (3 1/3 ounce) cans sliced ripe olives
3 cups shredded monterey jack cheese, shredded
3 cups shredded cheddar cheese

Preparation

In each of two greased 13x9 inches baking dishes, arrange 6 tortillas. Top with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup green pepper, about 1/3 Jack cheese, and 1/2 cup Cheddar cheese. Repeat layers twice.
Cover and bake at 350 degrees for 25 minutes. Uncover, bake 10-15 minutes longer or until the cheese melts. Let stand 10 minutes before serving.