Monterey Chicken Tortilla Casserole

An easy version of a south-of-the-border classic “chilaquiles”—this dish uses leftover tortilla chips layered with chicken, salsa, corn, olives and cheese.

Directions

Set the oven to 350°F.  Stir the chips, chicken, corn and salsa in a 1 1/2-quart casserole. Top with the olives and cheese.

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

Ingredients

3 ounces tortilla chips, coarsely crushed (about 1 cup)
2 cups cubed cooked chicken or turkey
1 can (about 15 ounces) whole kernel corn, drained
0.75 cup Pace® Chunky Salsa
0.5 cup sliced, pitted black olives
0.5 cup shredded Cheddar cheese
0.25 cup chopped green pepper

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