Monterey Chicken Tortilla Casserole

By msweeney

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.

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 olives
• 2 ounces shredded Cheddar cheese (about 1/2 cup)
• Chopped green or red pepper
• Tortilla chips

Details

Servings 4
Adapted from campbellskitchen.com

Preparation

Step 1

How to Make It.

Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.

Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.