Good Morning America Recipes

Alison and Larry Gilmore's Corn Tortilla Chicken Lasagna

With Extra Beans, This Southwest-style Lasagna Can Feed More People

PHOTO This recipe for corn tortilla chicken lasagna serves 24, satisfying a hungry crowd.
Servings:Over 8
Difficulty: Moderate
Cook Time: min

Alison Gilmore and her husband Larry, cook large casseroles and feed the homeless in their town's park every Sunday. This belly-filling dish feeds a crowd.

This recipe appears in the "The Taste of Home Cookbook: Cooks Who Care Edition."


  • 36 corn tortillas (6 inches)
  • 6 cups chicken breast, cooked and cubed
  • 2 cans (one 28 ounces, one 16 ounces) kidney beans, rinsed and drained
  • 3 jars (16 ounces each) salsa
  • 3 cups (24 ounces) sour cream
  • 3 green peppers, large and chopped
  • 3 cans (3.8 ounces each) ripe olives, sliced and drained
  • 3 cups (12 ounces) Monterey Jack cheese, shredded
  • 3 cups (12 ounces) cheddar cheese, shredded
  • Cooking Directions

    In each of two greased 13-in. x 9-in. baking dishes, arrange six tortillas.

    Top 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. Yield: 2 casseroles (12 servings each).

    Recipe Summary

    Main Ingredients: chicken breast, kidney beans, olives, monterey jack cheese, cheddar cheese

    Course: Dinner

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