Corn Tortilla Chicken Lasagna

• 36 (6 inch) corn tortillas
• 6 cups cubed cooked chicken breasts
• 1 (28 ounce) can kidney beans, rinsed & drained
• 1 (16 ounce) can kidney beans, rinsed & drained
• 3 (16 ounce) jars salsa
• 24 ounces sour cream
• 3 large green peppers, chopped
• 3 (3 7/8 ounce) cans sliced ripe olives, drained
• 1 (12 ounce) bagshredded cheddar cheese
• 1 (12 ounce) bagshredded monterey jack cheese

1. In each of two greased 13-inch by 9- inch baking dishes arrange six tortillas.
2. Top each with 1 cup chicken, 2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, 1/3 cup olives, 1/2 cup monterey jack cheese, 1/2 cup shredded cheddar cheese.
3. Repeat layers twice.
4. Cover and bake at 350 degrees for 25 minutes.
5. Uncover and bake 10-15 minutes longer or until cheese is melted.
6. Let stand 10 minutes before serving.

corn tortillas, chicken breasts, kidney beans, kidney beans, salsa, sour cream, green peppers, olives, cheddar cheese, bagshredded monterey

Taken from www.food.com/recipe/corn-tortilla-chicken-lasagna-255445 (may not work)