| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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
4 boneless, skinless chicken breast halves, cut into bite-sized pieces (1 pound, total)
1 (24-ounce) jar ORTEGA Salsa - Thick & Chunky (Medium)
1 (2.25-ounce) can sliced ripe olives
6 corn tortillas, cut into halves, divided use
2 cups shredded Monterey Jack* cheese, divided use
1 cup sour cream, (optional)

1. Preheat oven to 350º F.
2. 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.
3. Add chicken; cook, stirring frequently, for 3 to 5 minutes or until chicken is no longer pink. Stir in salsa and olives.
4. 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.
5. Bake for 20 to 25 minutes or until bubbly and cheese is melted. Serve with sour cream.

Makes 8 servings.

*Cheddar cheese can be substituted for Monterey Jack cheese.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.