Chicken Enchilada Lasagna For A Crowd

Step 1: Preheat oven to 350 degrees F.

Step 2: Set aside 1/2 cup of the chopped red and yellow peppers, 1/2 cup of the sliced olives, and 3 cups enchilada sauce. Set aside.

Step 3: Combine the chicken, the rest of the enchilada sauce, green chilies, tomatillos, black beans, corn, the rest of the olives, cilantro, green onions, and the rest of the red and yellow peppers in a large bowl.

Step 4: Coat a large baking pan with non-stick spray. (You’ll need to use 2 (9x13 inch) pans, or 1 extra large roasting pan).

Step 5: Spread a small amount of enchilada sauce on the bottom of the pan; just enough to cover the pan, then add 4 tortillas.

Step 6: Spread half of the chicken mixture over the tortillas, then add half the cheese and layer with 4 more tortillas.

Step 7: Add the rest of the chicken mixture, half of the remaining cheese, and layer with the final 4 tortillas.

Step 8: Finally, add the rest of the enchilada sauce and cheese.

Step 9: Garnish with the rest of the black olives and red and yellow peppers.

Step 10: Cover the casserole with foil, and bake on the middle oven rack for 1 hour.

Step 11: Remove the foil and bake for another 15 minutes or until the cheese is golden brown.

Step 12: Remove from oven and let the casserole rest for 15-20 minutes before serving.

Step 13: It can be frozen.