What you need to create this:

36 corn tortillas (6 inches)

6 cups shredded or cubed cooked chicken breast

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 large green peppers, chopped

3 cans (3.8 ounces each) sliced ripe olives, drained

3 cups (12 ounces) shredded Monterey Jack cheese

3 cups (12 ounces) shredded cheddar cheese

How to Mix ‘em up:

In each of two greased 13-in. x 9-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.( we’re not kidding!)

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).

The serving can be adjusted per the number of people!