Mom E Lee shares her recipes
MONTEREY CHICKEN TORTILLA CASSEROLE
This is an easy version of the Mexican classic chilaquiles.
 
1 cup of coarsely crumbled tortilla chips
2 cups cubed cooked chicken or turkey
1 can (about 15 ounce) cream style corn
3/4 cup picante sauce
1/2 cup sliced, pitted black olives
1/2 cup shredded cheddar cheese
Chopped green and/or red bell pepper.
 
Heat oven to 350.
 
Layer the crumbled chips, chicken, corn and picante sauce in a one quart casserole dish. Top with olives and cheese
 
Bake for 40 minutes or until the mixture is hot and bubbly. Remove from the oven and top with the chopped peppers.
 
Serve this with sour cream, guacamole, salsa, queso fresco and additional chips. A twist of lime is good as well!

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