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

Ingredients

  • 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)

Directions

  • 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)
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