"Spicy Chicken Tortilla Casserole Recipe"
courtesy of Cooking.com
8 servings ---
Spicy chicken with sautéed vegetables and salsa gets layered
between flour tortillas for a south-of-the-border casserole, sometimes
1 tablespoon vegetable oil
1 cup chopped green bell pepper
1 cup chopped onion
2 cloves garlic, finely chopped
1 pound 4 boneless, skinless chicken breast halves, 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 degrees 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.
Bake for 20 to 25 minutes or until bubbly and cheese is melted.
Serve with sour cream.
Recipe reprinted by permission of Ortega®. All rights reserved.
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