Monterey Chicken Tortilla Casserole

Filed in Gather Food Essential by on November 24, 2008 0 Comments

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



Heat the oven to 350°F.

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

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


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