Monterey Chicken Tortilla Casserole

8 Reviews

Prep: 10 min
Cook: 40 min
Ready In: 50 min

“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.” - by Campbell's Kitchen

Ingredients

1 cup coarsely crumbled tortilla chips
2 cups cubed, cooked chicken or turkey
1 (15 ounce) can cream-style whole kernel corn
3/4 cup Pace® Picante Sauce
1/2 cup sliced pitted ripe olives
1/2 cup shredded Cheddar cheese
1/2 cup Chopped green pepper or red pepper
Tortilla chips

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Directions

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

Nutrition

Amount Per Serving (4 total)

Calories
400 cal
20%

Fat
18.9 g
29%

Carbs
35.5 g
11%

Based on a 2,000 calorie diet

Reviews (8)

Rate This Recipe

MCANFIELD1

Mar. 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. ..." See more 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.

Jan. 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)..." See more"

Chrissy

May. 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...." See more"

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