Monterey Chicken Tortilla Casserole |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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An easy version of a south-of-the-border classic chilaquiles; this dish uses leftover tortilla chips layered with chicken, Pace® Picante, corn, olives and cheese. Ingredients:
1 cup coarsely crumbled tortilla chips |
2 cups cubed, cooked chicken or turkey |
1 (15 ounce) can cream-style whole kernel corn |
3/4 cup pace® picante sauce |
1/2 cup sliced pitted ripe olives |
1/2 cup shredded cheddar cheese |
1/2 cup chopped green pepper or red pepper |
tortilla chips |
Directions:
1. Layer the crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with the olives and cheese.
2. Bake at 350 degrees F for 40 minutes or until hot. Top with the pepper. Serve with the chips.
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