Monterey Chicken Tortilla Casserole

Campbell's Monterey Chicken Tortilla Casserole Recipe

An easy version of a south-of-the-border classic “chilaquiles”—this dish uses leftover tortilla chips layered with chicken, salsa, corn, olives and cheese.

At a glance


15 min.


55 min.



Servings: about 1 cup each

Bake: 40 min.

Made With

  • Pace® Chunky Salsa

    Pace® Chunky Salsa

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

3 ounces tortilla chips, coarsely crushed (about 1 cup)
2 cups cubed cooked chicken  or turkey
1 can (about 15 ounces) whole kernel corn, drained
3/4 cup Pace® Chunky Salsa
1/2 cup sliced, pitted black olives
1/2 cup shredded Cheddar cheese
1/4 cup chopped green pepper

How to Make It

  • 1

    Set the oven to 350°F.  Stir the chips, chicken, corn and salsa in a 1 1/2-quart casserole. Top with the olives and cheese.

  • 2

    Bake for 40 minutes or until the mixture is hot and bubbling. Top with the pepper.

Full Screen View

  • Serving Suggestion:  Serve with additional tortilla chips on the side for dipping!
You need to be signed in to add a note to this recipe.
Please Log In or Register.