Prep: 20 Mins Cook: 30 Mins

Spicy chicken with sautéed vegetables and salsa gets layered between flour tortillas for a south-of-the-border casserole, sometimes called chilaquiles.

Spicy Chicken Tortilla Casserole


  • 1 tablespoon vegetable oil
  • 1 cup chopped green bell papper
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 pound 4 boneless, skinless chicken breast halves, about 4-oz each cut into bite-sized pieces
  • 1 (24-oz) jar ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 can (2.25-oz) sliced ripe olives
  • 6 corn tortillas, cut into halves, divided
  • 2 cups shredded Monterey Jack* cheese, divided
  • 1 cup sour cream, (optional)


PREHEAT oven to 350°F.

HEAT vegetable oil in large skillet over medium-high heat. Add bell pepper, onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender.

ADD chicken; cook, stirring frequently, for 3 to 5 minutes or until chicken is no longer pink. Stir in salsa and olives.

PLACE half of tortillas onto bottom of 9-inch-square baking dish. Top with half of chicken mixture and 1 cup cheese; repeat layers. Cover.

BAKE for 20 to 25 minutes or until bubbly and cheese is melted. Serve with sour cream.

*Cheddar cheese can be substituted for Monterey Jack cheese.
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