Monterey Chicken Tortilla Casserole


  • 1 cup coarsely crumbled tortilla chips
  • 2 cups cubed cooked chicken or turkey
  • 1 can (about 15 ounces) cream-style corn
  • ¾ cup Pace® Picante Sauce
  • ½ cup sliced pitted ripe olives
  • 2 ounces shredded Cheddar cheese (about ½ cup)
  • Chopped green or red pepper
  • + 1 more ingredients
    • Tortilla chips

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

View full recipe at SpringPad


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