Friday, November 20, 2009

Monterey Chicken Tortilla Casserole Recipe

The third National Leftovers Day recipe from the folks at Pace!

Monterey Chicken Tortilla Casserole

Prep: 15 minutes
Bake: 40 minutes
Makes: 4 servings (about 1 cup each)

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken or turkey
1 can (about 15 ounces) cream-style corn
3 / 4 cup Pace® Picante Sauce
1 / 2 cup sliced pitted ripe olives
2 ounces shredded Cheddar cheese (about 1/2 cup)
Chopped green or red pepper
Tortilla chips

1. Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart
casserole. Top with the olives and cheese.

2. Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top
with the pepper. Serve with the chips.

Nutritional Values per Serving : Calories 337, Total Fat 14g, Saturated Fat
5g, Cholesterol 77mg, Sodium 944mg, Total Carbohydrate 28g, Dietary Fiber
4g, Protein 26g, Vitamin A 10%DV, Vitamin C 8%DV, Calcium 14%DV, Iron 12%

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