Monterey Chicken Tortilla Casserole

Monterey Chicken Tortilla Casserole

11 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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 (11)

Rate This Recipe
MCANFIELD1
20

MCANFIELD1

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.
13

Cheryl H.

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
8

Chrissy

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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