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Monterey Chicken Tortilla Casserole

Monterey Chicken Tortilla Casserole

3.42
(26)

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.

serves 4 people

Ingredients

cost per recipe: $5.51

The price is determined by the national average.

  • 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

  • 3/4

    cup Pace® Chunky Salsa - Mild

  • 1/2

    cup sliced, pitted black olives

  • 1/2

    cup shredded Cheddar cheese

  • 1/4

    cup chopped green pepper

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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

Recipe Tips

  • Serving Suggestion:  Serve with additional tortilla chips on the side for dipping!

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Made With
Pace® Chunky Salsa - Mild

Pace® Chunky Salsa - Mild

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Ratings & Reviews

(26)
  • wallyann

    July 28, 2015

    the dish was very colorful, appealing and favorful.

    family love it.

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  • lyricann

    September 15, 2014

    Added to Winter Recipe Box

    This meal was a hit and will be a fantastic addition to my cold weather recipes. The only change I made was regular sweet corn instead of cream corn. It was delish!!

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  • Janice A.

    July 13, 2014

    Easy and tasty

    I made 3 changes: 1) I had leftover grilled flank steak I was looking for something to do with so I used that instead, 2) I sprinkled some cumin over the creamed corn and 3) I used salsa instead of picante sauce. I thought it was quite good and would happily make it again. I'm not sure what the consistency difference is between salsa and picante so perhaps mine came out wetter than it should but it was fine and I certainly could not complain about it being dry. Next time, I think I would cook the green peppers with the casserole instead of topping it with the raw peppers afterward.

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  • Shelley M.

    March 24, 2014

    easy recipes with a few changes

    This is a good basic recipe. But I do some substitutions...I do not use corn - instead sub yellow hominy and diced carrots - maybe some celery. I also add low sodium cream of chicken soup, and diced green chilis for the peppers. Heat all in a crock pot. If you need more liquid - you can add velveeta and water. I leave the tortilla chips out - instead when we serve...we place crushed chips in bottom of bowl, add mixture and top with a dollop of yogurt or sour cream (Low fat is great) and some grated cheese - add a few more crushed chips. Gives the crunch and spice that you want. Leftovers can be frozen for individual meals. Heat can be adjusted with crushed chili peppers.

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  • Betty C.

    January 9, 2014

    Family friendly & delicious

    Standing meeting 1x month supplying dinner after working all day, harder than feeding my family! I had all the ingredients at home, placed everything in a bag and had my friend 'put it together'. WHAT A HIT!! We served with salad and the chips, it was a perfect meal for friends! Gave to girlfriend to have her 'boys' assemble so when she gets home, they are ready to eat. Easy, easy, easy!

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