Monterey Chicken Tortilla Casserole

Monterey Chicken Tortilla Casserole

11

"An easy version of a south-of-the-border classic chilaquiles; this dish uses leftover tortilla chips layered with chicken, Pace® Picante, corn, olives and cheese."
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Ingredients

50 m servings 400 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1063 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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

Reviews

11
  1. 14 Ratings

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Most helpful positive review

I had found this recipe in a local newspaper and made it. In that recipe, it called for either 2 cups turkey or chicken otherwise is the same as this recipe. I made this for a quick meal for com...

Most helpful critical review

This recipe looked like the sort of dish my family loves so I doubled it in order to have leftovers for lunches. In my opinion the corn added an overpowering sweetness to a dish I would have ex...

I had found this recipe in a local newspaper and made it. In that recipe, it called for either 2 cups turkey or chicken otherwise is the same as this recipe. I made this for a quick meal for com...

I added Black Beans (drained) and topped with a little sour cream and Tabasco (on my serving).. THIS WAS GREAT (just needs a new title)

I'm giving this 5 stars because it is really good and so simple to make! I made it exactly like the recipe, except I used chicken and left off the olives.

Fixed this tonite. It was very easy and quick. We did use a one quart baking dish and it was full to almost running over. It did settle just a litte bit during baking. Anyway, we used sour c...

I used ground beef because it was the only thing in the house. All the other ingredients are something I keep on hand which made this a fast, economical dinner, using stuff already in my pantry...

This recipe looked like the sort of dish my family loves so I doubled it in order to have leftovers for lunches. In my opinion the corn added an overpowering sweetness to a dish I would have ex...

I have made this recipe twice now and absolutely love it. I use one pound boneless, skinless chicken breast cut into bite size pieces. I added 1-15 ounce can black beans, I use one cup cheddar c...

This recipe very easy and convenient having all the ingredients on hand. Changes I made were adding a small can of mild chopped green chiles and a layer of cheese on top of the chicken layer al...

Leftovers, easy and oh, so tasty? Where are the extra stars? Honestly, I didn't have high hopes for it, thinking it would be an okay meal to use up some leftovers, but nothing special. Well, it...