Ingredients
36 corn tortillas (6 inches)6 cups shredded or cubed cooked chicken breast2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and drained3 jars (16 ounces each) salsa3 cups sour cream3 large green peppers, chopped3 cans (3.8 ounces each) sliced ripe olives, drained3 cups shredded Monterey Jack cheese3 cups shredded cheddar cheese
Preparation
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.
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.
