Monterey Chicken Tortilla Casserole
If you are looking to add a little zip to your dinner, then you should try this Monterey Chicken Tortilla Casserole. An easy version of the delicious south-of-the-border classic "chilaquiles," this dish uses leftover tortilla chips layered with chicken, picante salsa, corn, olives and cheese. It is extra cheesy, zesty and packed with intense flavor. It can be made in less than an hour, and it is guaranteed to satisfy the appetites of your entire family. This is an excellent choice for a weeknight meal.
Cooking Time40 min
Cooking Vessel Size1-quart baking dish
Ingredients
- 1 cup coarsely crumbled tortilla chips
- 2 cups cubed cooked chicken or turkey
- 1 can cream-style corn
- 3/4 cup picante sauce
- 1/2 cup sliced pitted ripe olives
- 2 ounces shredded Cheddar cheese
- 1 Chopped green or red pepper
Instructions
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Preheat the oven to 350 degrees F.
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Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.
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Bake for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.
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