Corn Tortilla Chicken Lasagna

• 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

1. 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.
2. 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.

corn tortillas, chicken, kidney beans, kidney beans, salsa, green peppers, olives, shredded monterey jack cheese, cheddar cheese

Taken from www.food.com/recipe/corn-tortilla-chicken-lasagna-257142 (may not work)