MONTEREY CHICKEN CASSEROLE
“An easy version of the south-of-the-border classic “chilaquiles”, this dish uses leftover tortilla chips layered with chicken, Pace Picante, corn, olives and cheese.”
1 cup coarsely crumbled tortilla chips
2 cups cubed, cooked chicken or turkey
1 can (about 15-oz.) cream-style corn
¾ cup Pace Picante Sauce
½ cup sliced pitted ripe olives
2 oz. shredded Cheddar cheese (about ½ cup)
chopped green or red pepper
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^ for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.
Yield: 4 servings.
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