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
SERVINGS
4
PREP TIME
15 mins
TOTAL TIME
55 mins
by 20  people
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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
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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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