Monterey Chicken Tortilla Casserole

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 18  people


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Servings: 4
Prep Time: 15 mins
Total Time: 55 mins
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Ingredients
  • 1   cup 
    coarsely crumbled tortilla chips
  • 2   cups 
    cubed cooked chicken OR turkey
  • 1   can 
    (about 15 ounces) cream-style corn
  • 3/4  cup 
    Pace® Picante Sauce
  • 1/2  cup 
    sliced pitted ripe olive
  • 2   ounces 
    shredded Cheddar cheese (about 1/2 cup)
  •  
    Chopped green or red pepper
  •  
    Tortilla chips
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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