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CHICKEN - CASSEROLE - Monterey Chicken Tortilla Casserole
Nb persons: 0
Yield: 40 minutes or until the mixture is hot and bubbling
Preparation time:
Total time:
Source: Campbell’s® Kitchen
| 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. INGREDIENTS | |
| 1 cup | coarsely crumbled tortilla chips |
| 2 cups | cubed cooked chicken |
| turkey, alternative | |
| 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 | |
DIRECTIONS
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.
Recipe reprinted by permission of Campbellskitchen.com. All rights reserved.
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