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Monterey Chicken Tortilla Casserole

Monterey Chicken Tortilla Casserole

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Campbell's Kitchen

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.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1063 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Layer the crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with the olives and cheese.
  2. Bake at 350 degrees F for 40 minutes or until hot. Top with the pepper. Serve with the chips.
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Reviews

MCANFIELD1
20
3/16/2009

I had found this recipe in a local newspaper and made it. In that recipe, it called for either 2 cups turkey or chicken otherwise is the same as this recipe. I made this for a quick meal for company. I didn't have a casserole dish so baked in a 8X8 aluminum pan for 30 minutes. Added some cumin spice to jazz it up a little. Also added more cheese -- probably closer to a cup. Turned out great!

Cheryl H.
15
1/13/2010

I added Black Beans (drained) and topped with a little sour cream and Tabasco (on my serving).. THIS WAS GREAT (just needs a new title)

Chrissy
9
5/14/2009

I'm giving this 5 stars because it is really good and so simple to make! I made it exactly like the recipe, except I used chicken and left off the olives.