Monterey Chicken Tortilla Casserole
Recipe from Pace Salsa & Picante

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.


Monterey Chicken Tortilla Casserole

by 12  people

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Servings: 4
Prep Time: 15 mins
Total Time: 55 mins
Related Categories: Casseroles, Chicken Casseroles, Chicken Casseroles, Mexican Casseroles, Turkey Casserole

 
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Ingredients
  • 1 cup
    coarsely crumbled tortilla chips
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  • 2 cups
    cubed cooked chicken OR turkey
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  • 1 can
    (about 15 ounces) cream-style corn
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  • 3/4 cup
    Pace® Picante Sauce
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  • 1/2 cup
    sliced pitted ripe olive
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  • 2 oz.
    shredded Cheddar cheese (about 1/2 cup)
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  •  
    Chopped green or red pepper
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  •  
    Tortilla chips
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Directions
1.
Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.
2.
Bake at 350 degrees F. for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.

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