Monterey Chicken Tortilla Casserole
An easy version of a south-of-the-border classic “chilaquiles”—this dish uses leftover tortilla chips layered with chicken, salsa, corn, olives and cheese.
Ingredients
3 ounces tortilla chips, coarsely crushed (about 1 cup)
2 cups cubed cooked chicken or turkey
1 can (about 15 ounces) whole kernel corn, drained
0.75 cup Pace® Chunky Salsa
0.5 cup sliced, pitted black olives
0.5 cup shredded Cheddar cheese
0.25 cup chopped green pepper
2 cups cubed cooked chicken or turkey
1 can (about 15 ounces) whole kernel corn, drained
0.75 cup Pace® Chunky Salsa
0.5 cup sliced, pitted black olives
0.5 cup shredded Cheddar cheese
0.25 cup chopped green pepper
Instructions
Set the oven to 350°F. Stir the chips, chicken, corn and salsa in a 1 1/2-quart casserole. Top with the olives and cheese.
Bake for 40 minutes or until the mixture is hot and bubbling. Top with the pepper.
Bake for 40 minutes or until the mixture is hot and bubbling. Top with the pepper.
Monterey Chicken Tortilla Casserole
An easy version of a south-of-the-border classic “chilaquiles”—this dish uses leftover tortilla chips layered with chicken, salsa, corn, olives and cheese.
Directions
Print
Set the oven to 350°F. Stir the chips, chicken, corn and salsa in a 1 1/2-quart casserole. Top with the olives and cheese.Bake for 40 minutes or until the mixture is hot and bubbling. Top with the pepper.
Ingredients
3 ounces tortilla chips, coarsely crushed (about 1 cup)2 cups cubed cooked chicken or turkey1 can (about 15 ounces) whole kernel corn, drained0.75 cup Pace® Chunky Salsa0.5 cup sliced, pitted black olives0.5 cup shredded Cheddar cheese0.25 cup chopped green pepper
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